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

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Malika Ameen

To purchase a copy of the book:

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

October 29
4:00 p.m. - 6:00 p.m.
Read It and Eat
2142 N. Halsted Street
(773) 661-6158

To register:

Apricot Rosemary Coins

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)

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.