I tend to gravitate toward sweet cookies that are chocked full of chocolate and maybe peanut butter. These, for sure, are a deviation from that formula but maybe I'm a convert? Ok not really, I will always love chocolate and sweet-sweet cookies but I may be interested in throwing in a little variation from time to time. People, old habits die hard!
This recipe is so simple. It doesn't even include eggs.
Dry ingredients start off the show.
Next, cut in the butter. Oh and please don't mind my ratty sweatshirt.
Knead into a ball. This is a fun way to work out your aggression. Just thump, thump, thump until it's combined and not so crumbly.
Use an old shot glass to cut out even-sized circles. I guess you could use biscuit cutters but people I do not own those.
Pop in the oven.
Allow to cool before adding the sweet apricot fruit spread.
Rosemary and Apricot Cookies
Adapted from Tartlette and Better Homes and Gardens
Yields between 20-25 sandwiched cookies
1 3/4 cup flour
1/3 cup sugar
1/4 cup yellow corn meal
1/2 cup butter
2 Tbsp. fresh rosemary or 2 tsp. dried rosemary
3 Tbsp. milk
Preheat oven to 375.
In a medium bowl combine four, sugar, and corn meal. Cut the butter into the mixture using a pastry cutter or a fork will work. Keep cutting in until the mixture resembles small peas. Stir in the rosemary and milk.
Knead mixture until even. The mixture will look even and come together into a ball easily when this is done. Cut ball in half. While one half is in the refrigerator roll out second half dough to 1/4 inch thick. Cut with biscuit cutter (or old shot glass) into 1 1/2 inch circles.
Bake on baking sheet lined with parchment paper or silpat for 10 - 12 minutes. The cookies should be very light brown on the bottom. Don't over cook.
When cooled spread apricot preserves and form cookies.