Apricot Cornmeal Cookies

Apricot Cornmeal Cookies

I tested these cookies on my colleagues of the New York Metro Chapter of the US Personal Chef Association last night and they were a hit so now I am ready to share the recipe with you!

These cookies are deliciously light, not too sweet, and really beautiful.  These are an “icebox” cookie so once you’ve made a batch of dough (you may even want to double the recipe) you can have freshly baked cookies any time you please.

Apricot Cornmeal Cookies

Yield:  About 3 dozen cookies

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon baking powder
5 ounces unsalted butter, at room temperature (use a high-quality butter such as Plugra)
1 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
Heaping 1/2 cup chopped dried apricots

Whisk the flour, cornmeal, salt and baking powder together.

Working with a stand mixer fitted with a paddle attachment, beat the butter at medium speed until smooth.  Add the sugar and continue to beat for about 2-3 minutes until the mixture is light and pale.

Add the egg and yolk and beat for another minute or 2 until the egg and yolk are incorporated.  Beat in the vanilla.

Reduce the mixer to low speed and steadily add the flour mixture, mixing only until it has been incorporated.  Turn off mixer and add chopped apricots.  Finish mixing the dough with a rubber spatula.

Turn the dough out onto the counter and divide in half.  Shape each half into a log, about 2-inches in diameter, and wrap in plastic.  The dough must be chilled for at least 2 hours before use.  (Well wrapped, the dough can be refrigerated for up to 3 days or frozen up to 2 months).

When ready to bake, center the rack in the oven and preheat to 375F.  Line 2 baking sheets with parchment paper or silicone mats.

Use a sharp, thin knife to slice cookie dough into 1/4-inch thick rounds and place the rounds on the baking sheet, leaving about 1 1/2 inches between each cookie.

Apricot Cornmeal Cookies

Bake the cookies one sheet at a time for 10 to 12 minutes, rotating the sheet at the midpoint.  The cookies should feel semi-soft/semi-firm and they should not color much, if at all.  Remove the pan from the oven and let the cookies rest 1 minute before carefully lifting them onto a rack to cool to room temperature.  Repeat with the remaining dough, cooling the baking sheets between batches.