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Italian Cornmeal-Apricot Cookies

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  • Makes: 42 servings
  • Serving Size: 1 cookie
  • Yields: about 42
  • Prep: 30 mins
  • Stand: 5 mins
  • Bake: 10 mins 350°F per batch

Italian Cornmeal-Apricot Cookies



  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside. In a medium bowl stir together flour, cornmeal, and salt; set aside.
  2. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat mixture about 2 minutes or until light and fluffy, scraping sides of bowl occasionally. Add eggs, one at a time, beating on low speed after each addition. Beat in vanilla and lemon peel. Beat in flour mixture on low speed until combined. Stir in dried apricots. Let dough stand for 5 minutes.
  3. Place pine nuts in a shallow dish. Shape dough into 1 1/4-inch balls. Lightly press one side of each ball into pine nuts. Place balls, nut sides up, 2 inches apart on the prepared cookie sheet. Using your fingers, flatten each ball slightly.
  4. Bake about 10 minutes or until edges are set. Cool on cookie sheet for 3 minutes. Transfer cookies to a wire rack; cool.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts (Italian Cornmeal-Apricot Cookies)

    Per serving:
  • 99 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 20 mg chol.,
  • 70 mg sodium,
  • 11 g carb.,
  • 0 g fiber,
  • 5 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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