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Preheat oven to 375 degrees. In a bowl, stir together flour, sugar, and cornmeal using a pastry blender. Cut in butter until mix resembles fine crumbs. Stir in sage. Add milk and stir with fork to combine. Knead together and divide dough in half. Roll out dough to 1/8 inch thickness. Use a round cookie cutter and cut out dough. Place on ungreased cookie sheet. Combine egg white and water and brush on half of the cookies. Bake for 7 minutes or until firm. Spread apricot preserves on the cookies without egg white wash. Place the egg washed cookies on top.
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