Sweet and savory cookies…many will wonder, few will try. I was all for the idea of adding fresh herbs to sweet shortbread cookies. The combination of apricot and rosemary is heavenly. This type of cookie may not be for everyone, especially if you’re in the mood for something rich and overly sweet. These are very light and refreshing, I imagine them pairing well with an assortment of decadent cheeses. The cookie it’s self is crispy but with the addition of the apricot jam it melts in your mouth and is definitely a palate pleaser!
Rosemary and Apricot Shortbread Cookies
1-3/4 cups all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1/2 cup butter
2 Tbsp. snipped fresh rosemary or 2 tsp. dried rosemary
3 Tbsp. milk
Preheat oven to 375 degrees F. In a bowl stir together flour, sugar, and cornmeal. Using pastry blender, cut in butter until mixture resembles fine crumbs. Stir in rosemary. Add milk. Stir with fork to combine; form into ball. Knead until smooth; Roll the dough into 1 ¼ inch balls (if you have a scale they should each weigh 1 ounce) Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Bake about 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to wire rack. Cool. When ready to serve drop ¼ teaspoon jam into each indentation.