|
|
DESSERTS:
COOKIES
Blackberry Sage Thumbprints
|
Blackberry- Sage Thumbprints |
|
|
|
Unique flavors
that work well together...
|
|
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 |
|
|
|
PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "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
|
|
