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Apricot Sage and Orange Chocolate Cookies January 11, 2007

Posted by Sarah in Baking.

I had been dreaming of making these yummy cookies for quite some time. They were going to go in my Christmas Cookie line up, but I ran out of time and energy. However, by New Year’s I was ready for more. I decided to make these to take to my friend’s New Year’s Party. These cookies were originally from a 2004 Better Homes and Gardens Cookie Magazine.

When I saw the recipe for Apricot Sage Sandwich cookies, I thought, “Interesting, but I don’t know too many people that would eat them.” Then, this year, I told a friend about them and she got really excited. She just happened to have a large stock of fresh sage that she had nothing to do with (in the dead of winter in a window box, no less…) and she urged me to make them. I had originally planned to alter them and make an orange cookie with a dark chocolate ganache filling. So, I did both! For the most part, they turned out really well. I liked both very much. It is important to roll the cookies pretty thin because you bake them until they are only very lightly browned and no one wants doughy shortbread…

Orange Dark Chocolate Cookies

Orange Dark-Chocolate Sandwich Cookies

1 3/4 cups all-purpose flour

1/3 sugar

1/4 yellow cornmeal

1/2 cup butter

finely grated orange peel from 2 fresh oranges

3 tablespoons milk

1 egg white

1 tablespoon water


8 oz. heavy cream

8 oz. chopped dark chocolate


Preheat oven to 375 degrees. In a medium bowl stir together flour, sugar, and cornmeal. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Stir in orange peel. Add milk and stir with a fork to combine. Form mixture into a ball and knead until smooth. Divide dough in half.

On a very lightly floured surface, roll half of the dough at a time to a 1/8 inch thickness. Use a 2 1/2 inch round cookie cutter (or biscuit cutter) to cut out dough. You can set the scraps aside and re-roll them, just don’t flour your surface too much, the dough really doesn’t need that much at all (at least mine didn’t). Try to make sure you make an even number of cookies…

In a small bowl, whisk the egg white and the water. Brush the cookies with the egg white mixture and sprinkle with sugar. Place cookies 1 inch apart on an ungreased cookie sheet.

Bake in preheated oven about 7 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack; cool.

Heat the cream to a boil. Pour over the chopped chocolate. Let sit for 30 seconds then whisk until smooth. Spread filling on half of the cooled cookies and place another on top.

Orange Dark Chocolate Cookie 2

Apricot Rosemary-Sage Cookie2

Apricot Sage Cookies

As above except substitute 2 tablespoons snipped fresh sage (or lemon thyme, rosemary, or any combination of herbs. If using dried, use 2 teaspoons) I used a combination of fresh sage and dried rosemary.

For the filling use a good quality apricot preserves instead of the chocolate (although you could use chocolate filling with the herb cookies. I did that too and it was pretty good). You will need 2-3 tablespoons of apricot preserves.

If you have a lot of fresh sage, you can also decorate the cookies with some of the leaves. During the egg wash step, brush a cookies with the egg, put a sage leaf or two on the cookie, then brush with more egg. Then sprinkle with sugar.Apricot Sage-Rosemary Cookie 1

The recipe makes anywhere from 16-24 cookies, depending on how thin you roll them. They can be stored separated by waxed paper in an airtight container at room temperature for up to 3 days. Freeze unfilled cookies for up to three months. Thaw cookies, then assemble (obviously…)






1. zoraida - March 8, 2007

i really love the idea of the lemon rasberry muffins they look real good.

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