Cornmeal Cookies with Apricots and Lemon Thyme

4Slag June 24, 2012 Cookies and Bars, Fruit,

A crunchy cornmeal cookie recipe from Martha Stewart studded with dried apricots and fresh lemon-thyme. Lovely to go with a cup of tea or serve them with a scoop of vanilla ice cream as a light dessert.

Cornmeal Cookies with Apricots and Lemon Thyme

adapted from Martha Stewart

240 g All purpose flour
180 g Yellow cornmeal
1 tsp Baking soda
1/2 tsp Salt
220 g Unsalted butter, softened
160 g Sugar
2 Large eggs
100 g Dried apricots, diced
3 tbsp Fresh lemon thyme, finely chopped

Preheat oven to 180C/350F. Line two baking sheets with parchment paper. Set aside. Whisk together flour, cornmeal, baking soda, and salt in a medium bowl.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until pale and fluffy, about 3 minutes. Mix in eggs, one at a time. Add flour mixture and mix on low speed until just combined. Mix in dried apricots and lemon thyme.
Using a tablespoon or a 1 1/2-inch ice-cream scoop, drop rounded balls of dough onto lined sheets, spacing them 2 inches apart.
Bake, rotating and switching positions of sheets about halfway through, until pale golden, 10 to 12 minutes. Transfer cookies, on parchment, to a wire rack. Let cool completely.