Basil Cornmeal Sandwich Cookies with Apricot Filling Recipe
Ingredients
- 2 cups cornmeal
- 1 1/2 cups plus 2 tablespoons (about 8 1/4 ounces) all purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cups confectioners sugar
- 2 sticks (16 tablespoons) unsalted butter, at room temperature
- 2 eggs
- 3 tablespoons finely chopped fresh basil leaves
- 1/2 cup apricot jam
Instructions
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