Apricot-Sage Cookies

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16
Servings

27m
Prep Time

7m
Cook Time

34m
Ready In

Recipe: #28230

September 26, 2017

Categories: Desserts, Cookies, Christmas, Entertaining, Oven Bake, No Eggs, Vegetarian, Cut Out, Flour, Herbs, Kosher Dairy more

recipe by:
Fizzybrat

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recipe by:
Fizzybrat

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Original recipe yields 16 servings

Metric US

Ingredients

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1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup cornmeal (yellow)
1/2 cup butter

2 tablespoons sage (snipped fresh, or 2 tsp. dried sage)
3 tablespoons milk
Apricot spreadable fruit

Nutritional

Serving Size: 1 (29.9 g)
Calories 126.1
Total Fat - 6.1 g
Saturated Fat - 3.7 g
Cholesterol - 15.6 mg
Sodium - 54.7 mg
Total Carbohydrate - 16.3 g
Dietary Fiber - 0.6 g
Sugars - 4.3 g
Protein - 1.7 g
Calcium - 11.3 mg
Iron - 0.3 mg
Vitamin C - 0.1 mg
Thiamin - 0 mg

Step 1

Preheat oven to 375 degrees F.

Step 2

In a bowl stir together flour, sugar, and cornmeal.

Step 3

Using pastry blender, cut in butter until mixture resembles fine crumbs.

Step 4

Stir in sage.

Step 5

Add milk. Stir with fork to combine; form into ball.

Step 6

Knead until smooth; divide in half.

Step 7

On lightly floured surface, roll half the dough at a time to 14-inch thickness.

Step 8

Using 2-inch round cookie cutter, cut out dough.

Step 9

Place cutouts 1 inch apart on ungreased cookie sheet.

Step 10

Bake about 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to wire rack. Cool.

Step 11

Spread bottoms of half the cookies with spreadable fruit.

Step 12

Top with remaining cookies.

Tips & Variations

No special items needed.

Tags : Desserts Cookies Cut Out

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