Cornmeal Sage Cookies
Do you assign colors to months? I do. January is white (snow!), February is pink (obviously), April is pastel, and March is green, not just because of St. Patrick’s day, but because SPRING is coming!!! This month’s Recipe ReDux theme is to use any fresh green herb in a nontraditional way. I knew just the recipe! A few years ago at my bridal shower, someone made these unique cookies with cornmeal and sage. Sage is one of my favorite fresh herbs and I couldn’t get enough! I stashed the leftovers in my freezer and would occasionally defrost one or two to enjoy throughout the following months. I got a hold of the recipe and I’m glad this month’s theme gave me the nudge to make these cookies. I had fresh sage in the freezer from my trip to Arizona over a year ago, when I stayed at Nicole’s dad’s place. He grows fresh sage by the bush in the backyard!
The only modification I made was to use dried peaches in place of dried apricots, since that’s what I had on hand and I wasn’t about to go buy a bag of dried apricots for only ¼ cup.
One stick of soy butter (like Earth Balance) or 8 Tbsp
3/4 cup sugar
3/4 cup plus 2 tbsp flour
1/2 tsp baking soda
1/4 cup chopped apricots – I used dried peaches
2 tbsp chopped fresh sage
1/2 cup polenta (cornmeal)
1/2 tsp salt
Combine the apricots, sage, polenta, and salt. In a separate bowl, beat butter, sugar and egg until creamy. Stir in flour and baking soda. Then add the apricot/sage mixture and combine well. Drop by spoonfuls one inch apart (cookies will spread quite a bit). Bake at 350 until pale golden. Allow to cool for 2 minutes before moving to cooling rack.
The flavor of these cookies is so unique. The sage gives them an earthy flavor and the cornmeal makes them ever-so-slightly taste like cornbread, but not in an overpowering way. But these aren’t savory cookies – the dried fruit and hefty ¾ cup of sugar makes sure of that. I can’t get enough of them dunked into tea.
Looking for more fresh herb inspiration? Check out these other ReDux recipes: