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Directions
Preparing the Filling
Since apricot jam is usually full of chunks, sieve it or run it through a food processor so that
you will be able to spread it smoothly.
Making the Dough
Stir together the flour, sugar, and cornmeal; and then stir in the ground sage.
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Cut in the butter until the mixture looks like soft fine crumbs.
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Add the milk, and stir until a dough is formed.
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Cutting out the Cookies
On a floured surface, roll out the dough until it is about ⅛" thick. Cut the cookies out with a
star-shaped cookie cutter.
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NOTE: As this is a sandwich cookie recipe, it is important to make an even number of
cookies so that you can pair them up once they've been baked.
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Baking
Put the cookies on an ungreased non-stick cookie sheet. Sprinkle them on top with icing sugar.
Bake at 375°F for about six or seven minutes until the cookies are just touched lightly with golden
brown at the edges. Remove from the oven.
Assembling the Cookies
While the cookies are still hot, turn one of them over. Using a knife, spread the bottom of the cookie with
apricot jam and immediately pair it with another cookie. (Since the tops of the cookies are slightly
rounded, it is best to pair the flat sides together.) Repeat until all the cookies have been assembled in pairs. Allow
to cool completely before eating.
Makes about sixteen cookies.
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