Here's what you'll need:
A Sheet Pan lined with Parchment Paper.
Preheat the oven to 350 degrees.
8 TBS Butter, softened
3/4 C Granulated Sugar
3/4 C + 2 TBS Flour
1/2 tsp Baking Soda
1/4 C chopped dried Apricots
2 TBS Finely chopped fresh Sage leaves
1/2 C Cornmeal
1/2 tsp Salt
In a Stand Mixer with a paddle attachment:
beat until well combined and creamy.
In a small bowl:
Sift into the wet ingredients just until combined.
Add the Apricots and beat until combined.
Refrigerate the dough for 1 hour.
Using a 1 1/2 " Cookie Scoop, drop the dough 2" apart onto the sheet pan.
Bake for 10 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
Peace in the Kitchen!