Basil Cornmeal Sandwich Cookies with Apricot Filling

Name: Basil Cornmeal Sandwich Cookies with Apricot Filling
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: Global
Ingredients: 355 milliliters (about 8 1/4 ounces) all purpose flour; 118 milliliters apricot jam; 0 teaspoons baking powder; 315 milliliters confectioners sugar; 473 milliliters cornmeal; 2 eggs; 3 Tbsps finely chopped fresh basil leaves; 1 teaspoons salt; 16 Tbsps sticks unsalted butter, at room temperature

One portion of this dish contains about 3g of protein, 9g of fat, and a total of 178 calories. This recipe serves 24. If 19 cents per serving falls in your budget, Basil Cornmeal Sandwich Cookies with Apricot Filling might be a great vegetarian recipe to try. Head to the store and pick up all purpose flour, basil leaves, salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

In a medium bowl, whisk together cornmeal, flour, baking powder, and salt; set aside.

Ingredients you will need

Baking Powder

Cornmeal

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and confectioners sugar.

Ingredients you will need

Powdered Sugar

Butter

Cream

Equipment you will use

Stand Mixer

Bowl

Add egg and beat to combine.

Ingredients you will need

Egg

Add dry ingredients and beat just until dough comes together. Stir in basil. Wrap dough in plastic wrap and refrigerate one hour.

Ingredients you will need

Basil

Dough

Wrap

Equipment you will use

Plastic Wrap

Adjust oven racks to upper- and lower-middle middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

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.

Ingredients you will need

Cut Out Cookies