Preheat the oven to 350°F and line two cookie sheets with parchment paper.

Sift the all-purpose flour into a small bowl, then add to it the cornmeal, cornstarch, baking powder and salt. Stir well to combine, then mix in the chopped apricots to coat them. Set aside.

In the bowl of a stand mixer (you can also use a hand mixer) combine the softened shortening and sugar. Beat on medium for 1 minute. Scrape down the sides of the bowl then add the non-dairy milk, vanilla and chopped sage. Continue to mix on medium speed for another minute.

Scrape down the sides of the bowl then add about half the flour mixture. Mix on low speed until incorporated. Scrape down the bowl again and add remaining flour.

Scoop out a heaping tablespoon of dough per cookie and roll into a ball, then flatten slightly onto the parchment lined baking sheet.

Bake at 350°F for 10-12 minutes, or until the edges are golden brown. Allow to cool for about 10 minutes on cookie sheet before moving to a cooling rack.