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.