Basil Cornmeal Sandwich Cookies with Apricot Filling

Cookie Monster

Weekly recipes to serve with a glass of milk.

Basil Cornmeal Sandwich Cookies with Apricot Filling
  • Yield:makes about 2 dozen sandwiches
  • Active time:20 minutes
  • Total time:30 minutes
This recipe appears in:
Cookie Monster: 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!

Ingredients

  • 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

Directions

  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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