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 Thymeadapted from Martha Stewart
- 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.