Apricot, Rosemary, and Cornmeal Cookies

Whiskers,hows it going? 
So this recipe came about as we had some mushy fresh apricots and I wanted a cookie with some texture. Now even though I'm not from the south-just a Cali girl at heart, I LOVE love love cornmeal. Sweet,savory doesn't matter. So these cookies are not the healthiest in the jar, but they are actually quite filling, the rosemary and apricot freshens up your palette and they go great with a great big glass of tea, sweet tea if your from the south, for me though its unsweetened tea, but thats just my jam. My brother was really weary of the rosemary thinking it would overpower the cookie, but it actually balances perfectly with the cornmeal and apricots. It is super important to chill the dough otherwise the cookies will just spread into nothingness in the oven. Enjoy these perfect summer cookies. Until next time keep spreading love and happiness to those around you
Sam

Apricot, Rosemary, and Cornmeal Cookies

Ingredients:

• 1 cup  unsalted butter, softened

• 1 1/3 cup sugar

• 2 large eggs

• 1 1/2 cup all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup fine cornmeal

• 1/2 cup  apricots, finely diced

• 2 tablespoons finely chopped fresh rosemary leaves

How To:

1. 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. 
2. With the mixer running, add the egg, mix to incorporate, and scrape once more.
3. In a bowl, sift the flour with the baking soda and salt and add to the mixer along with the cornmeal. Mix on low speed until just combined. 
4. Add the apricots and sage and mix to combine. (Don’t worry if the dough is slightly sticky.) 
5. Shape it into a disk, wrap in plastic wrap and chill several hours.
6. Remove dough from the refrigerator. Preheat oven to 350° F.
7.  Line a baking sheet with parchment paper greased with nonstick vegetable spray.
8. Pinch off pieces of dough the size of large marbles and roll them into balls.
9.   Place the dough balls about 2 inches apart on the prepared baking sheet to allow the cookies to spread. 
10. Bake until light golden brown around the edges, about 10 minutes. Transfer to a wire rack to cool.