Basil Cornmeal Sandwich Cookies with Apricot Filling

[Photograph: Carrie Vasios]

In these summery sandwiches, cornmeal cookies are flavored with fresh basil and layered with apricot jam.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Basil Cornmeal Sandwich Cookies with Apricot Filling

About This Recipe

Yield:makes about 2 dozen sandwiches
Active time:20 minutes
Total time:30 minutes
Special equipment:stand mixer, cookie cutter, baking sheets, parchment paper
This recipe appears in: Cookie Monster: Basil Cornmeal Sandwich Cookies with Apricot Filling


  • 2 cups cornmeal
  • 1 1/2 cups plus 2 tablespoons (about 8 1/4 ounces) all purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups confectioners sugar
  • 2 sticks (16 tablespoons) unsalted butter, at room temperature
  • 2 eggs
  • 3 tablespoons finely chopped fresh basil leaves
  • 1/2 cup apricot jam


  1. 1

    In a medium bowl, whisk together cornmeal, flour, baking powder, and salt; set aside.

  2. 2

    In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and confectioners sugar. Add egg and beat to combine. Add dry ingredients and beat just until dough comes together. Stir in basil. Wrap dough in plastic wrap and refrigerate one hour.

  3. 3

    Adjust oven racks to upper- and lower-middle middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.

  4. 4

    On a lightly floured surface, roll out dough to 1/4-inch thickness. Use a 2-inch cookie cutter to cut out cookies and transfer them to prepared baking sheets. Bake until golden, about 12 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.

  5. 5

    When cookies are cool, layer bottom side of one cookie with 1/4- to 1/2-teaspoon jam. Top with a second cookie. Repeat to form remaining sandwiches.


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