BLACKBERRY- SAGE THUMBPRINTS
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2 cups all-purpose flour
2/3 cup yellow cornmeal (fine grain- not whole grain)
1 tsp dried sage, crushed
¼ tsp baking powder
1 cup butter, at room temperature
1 cup packed brown sugar
2 large egg yolks
2 tsp finely shredded lemon peel
1½ tsp vanilla extract
¾ cup seedless blackberry preserves
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together flour, cornmeal, sage and baking powder; set aside.
3. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg yolks, lemon peel, and vanilla until combined. Add flour mixture and beat until dough forms.
4. Shape dough into ¾-inch balls. Place 1-inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into the center of each ball (or use round part of measuring spoon). Fill centers with about ½ tsp. of the blackberry preserves. Bake 13 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely.
Yield: About 3 1/2 dozen
Recipe Source: Adapted from Better Homes and Gardens
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“These have to be the most uniquely flavored cookies that I’ve ever made! They are excellent. The texture is different than regular cookies (must be the cornmeal), and they leave you saying… what is that flavor I taste- I know it- I know it, and I can’t put my finger on it!…”
-San Diego, CA
