Sage is one of my all-time favorite herbs. Usually the first thing I think when I smell sage is a roasted chicken or a big tray of stuffing. Oh and then there were those incredible sage goat cheese ebelskivers!! Don’t even get me started on those. Ridiculously good! But I also love when I get to use herbs in something sweet, where you might not expect to see them. For instance, sorbet, lemonade or cookies. Sage isn’t something I’ve had in a cookie yet so that’s why when I saw these cookies I had to give them a try.
These cookies have an interesting texture thanks to the addition of cornmeal which also isn’t something I’ve had before in a cookie. At first I was unsure if I even liked it, in fact. Yet I found that I couldn’t stop eating them. They’re slightly sweet with hints of sage complimented by the apricot preserves. I took them up to my father’s house for a Sunday dinner and what do you know? That was their same response. They were very well received.
The dough is a very dry dough that you do have to work to get it to come together. I thought I was going to be kneading forever but just when you think to yourself, “This is never coming together!” you’ll notice that it is finally smoothing out so hang in there. Also, you could swap out the herb perhaps for some lemon thyme or rosemary. Both would be so tasty. These are grown-up cookies that are just sweet enough.
*Have you tried herbs in baked goods? What’s your favorite one to use?
One Year Ago: Chocolate Cheesecake
I didn’t change a thing so you can check the recipe out HERE.
I submitted this recipe to What’s Cookin’ Thursdays!