Basil Cornmeal Sandwich Cookies With Apricot Filling Recipe – a delicious recipe with cornmeal, flour, baking powder, salt, confectioners sugar, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium bowl, whisk together cornmeal, flour, baking powder, and salt; set aside.
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
Adjust oven racks to upper- and lower-middle middle positions and preheat oven to 350u00b0F. Line two baking sheets with parchment paper.
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
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.
1004
kcal
Calories
53
g
Fat
125
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Basil Cornmeal Sandwich Cookies With Apricot Filling Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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