Lunchbreak: Apricot rosemary coin cookies, prepared by chef Malika Ameen from her new cookbook

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Malika Ameen

malikaameen.com/

To purchase a copy of the book:

Sweet Sugar, Sultry Spice: Exotic Flavors to Wake Up Your Baking

Event:
October 29
4:00 p.m. - 6:00 p.m.
Read It and Eat
2142 N. Halsted Street
Chicago
(773) 661-6158
www.readitandeatstore.com/

To register:
www.eventbrite.com/

Apricot Rosemary Coins

Ingredients:
1 3/4 cups all-purpose flour
1 cup fine cornmeal
1 tsp baking soda
3/4 tsp salt
1 1/4 cups sugar
1 tsp orange zest
8 oz/2 sticks unsalted butter, room temperature
2 tsp fresh rosemary leaves, finely chopped
1 tsp vanilla extract
2 large eggs, room temperature
1 cup water
1/2 heaping cup dried apricots (4 ounces)

Directions:
In a small saucepan bring 1 cup of water to a boil.  Add the dried apricots, remove from heat and allow to soften for 15 minutes. Drain, and finely chop. Preheat oven to 350F and line a baking tray with parchment paper. In a medium bowl, whisk together the flour, cornmeal, baking soda and salt.  In the bowl of a stand mixer fitted with a paddle attachment, combine, the sugar and orange zest and rub together with your fingers until fragrant. Add the butter and beat on medium-high until pale and fluffy, about 3 minutes. Add the rosemary and vanilla and beat.  Add the eggs, one at a time, beating well after each addition. With the mixer on low, add the flour mixture until just combined.  Add the chopped apricots, mixing until just combined. Drop 2 Tablespoon scoops of dough, onto the prepared tray, spaced 1 inch apart. Bake for 10-12 minutes, turning the pan halfway through baking, until lightly browned on the edges. Repeat with the remaining dough. Transfer to a cooling rack and let cool.