Dried Apricot-Cornmeal Cookies with Thyme and Rosemary

These cookies from Lottie + Doof are absolutely incredible. They're super easy to whip up, but the flavors more than deliver. The cornmeal adds a sweet crunch, while the apricots are perfectly tart and chewy. The herbs aren't too overpowering, and definitely give these cookies an adult twist. The original recipe used fresh sage, which I didn't have on hand. I decided to substitute some dried herbs that I did have in the house, with excellent results. These were greatly enjoyed by both housemates and friends from church, and I'll definitely be making them again! Don't be alarmed if the cookies smell overwhelmingly of thyme when they come out of the oven -- the scent mellows as the cookies cool, and the flavor is just right and not too strong.

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.

I'm sending these cookies off to the holiday cookie exchange at A Fine House.