Apricot and sage cookies

Ingredients for 1 servings:

• 120 g butter, room temperature
• 110 g sugar
• 1 egg(s), size M
• 2 tbsp, heaped sage leaves, fresh, very finely chopped
• 80 g soft apricots, diced
• 170 g wheat flour type 405
• 60 g corn semolina
• ½ tsp baking powder
• 1 pinch of salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

simple, fine cookies

Cream the butter, sugar, and egg with a hand mixer until creamy. Stir in the sage and apricots. Sift the flour and baking powder together, then mix with the cornmeal, salt, and pepper. Knead into the beaten butter mixture until a dough forms. It shouldn’t be too sticky. You may need to add a little more flour until the dough no longer sticks to the bowl. Form the dough into 25 small balls and place them on a baking sheet lined with parchment paper. Flatten slightly with a moistened fork. Preheat oven to 180°C/350°F and bake the cookies for 10-12 minutes until light brown. Let cool on a wire rack.