In these summery sandwiches, cornmeal cookies are flavored with fresh basil and layered with apricot jam.
- 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
In a medium bowl, whisk together cornmeal, flour, baking powder, and salt; set aside.
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.
Adjust oven racks to upper- and lower-middle middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.
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.
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.
stand mixer, cookie cutter, baking sheets, parchment paper