Dried Apricot-Cornmeal Cookies with Thyme and Rosemary (adapted from Paley's Place Cookbook, via Lottie + Doof)
1/2 cup (1 stick) unsalted butter, softened
2/3 cup sugar
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup fine cornmeal
1/2 cup dried apricots, finely diced
1/2 tsp dried thyme
1/4 tsp dried rosemary, minced if pieces are large
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy, about 2 minutes. Scrape down the sides of the bowl. With the mixer running, add the egg, mix to incorporate, and scrape once more.
Sift the flour, baking soda, and salt into the mixer and add the cornmeal. Mix on low speed until just combined. Add the apricots, thyme, and rosemary and mix to combine. (Don’t worry if the dough is slightly sticky.) Shape it into a disk, wrap in plastic wrap and chill at least 30 minutes.
Remove dough from the refrigerator and preheat oven to 350° F. Line a baking sheet with parchment paper or aluminium foil.
Pinch off pieces of dough the size of large marbles and roll them into balls. Place the dough balls about 2 inches apart on the prepared baking sheet to allow the cookies to spread. Bake them as is, or press down lightly on each cookie with a flat-bottomed glass dipped in sanding sugar. Bake the cookies until light golden brown around the edges, about 10 minutes. Transfer to a wire rack to cool.