Oregonian here chiming in to say Paley’s is the best…great restaurant, really charming owners.
These look delicious! I am bookmarking now. Though I may have to buy the cookbook. Is everything in it very rich?
Awesome flavors! Especially the sage. It’s funny, both parts of the Duo hail from different parts of the South (one born, one bred), and we like cornbread sweet! Nothing wrong with savory, but it’s oh so good sweet.
This cookie recipe strikes me as one of those that is just crazy enough to be, possibly, perfect. Definitely trying this one. Found your site via pioneerwoman — so happy I did! Beautiful photos and lovely writing. Back soon.
Hi Tim! After reading your post, I can practically taste these cookies now. A very rare – at least I did not hear of it before – combination of sage and apricot flavours!! When I own an oven again (hm, sounds like a nursery rhyme, but only for cooks), I’ll make them. Positively!
I can totally get behind the cornmeal and apricots, but sage? Sage is such a domineering herb. Maybe I’d have to try it with just the teensiest hint of sage. (Although it certainly looks pretty, with the green speckles.)
My boyfriend and I work at Chez Panisse, in Berkeley, and we went into the Café for dinner on Valentine’s day. We always like to bring in something homemade for the cooks/staff, and decided that this was the recipe fit for the occasion. I brought a plate of them into the cooks as they were sitting down for a quick family meal, and they loved them SO much that a message was sent to our table that the head chef wanted the recipe, (along with a gift of prosciutto wrapped scallops from the downstairs restaurant kitchen!). Needless to say, thanks for posting this recipe…it really is a new favorite, AND paid off! : )
Jenny: That is so good to hear! I am glad you liked the recipe, I totally agree that it is an instant favorite. Thanks for sharing the story, Chez Panisse remains one of my favorite dining experiences of all time. Such an amazing place you’ve got there.
Just wanted to let you know I made these this evening and LOVED them! So easy and really tasty. I didn’t want to go out to the store and didn’t have fresh sage on hand, so I used 1/2 tsp of dried thyme and 1/4 tsp of dried rosemary instead and they were still really good! Thanks for the recipe. :)
Made these tonight. YUM! And super-easy. the richness of butter and corn with sage to add depth and apricot for brightness – perfect. Interestingly, this recipe was also published in Gourmet in something like 1997 according to Epicuriois.
All too often I read though reviews only to find that few if any people actually make the recipe.
This is a favourite in my house. Great texture added with the cornmeal and the sage leaves you chasing a mysterious flavour until they’re all gone.