Blackberry Sage Thumbprint Cookies

I recently tried this recipe from food.com for blackberry sage thumbprint cookies and now I’ve already made them twice. They’re that easy and that good. I have a cookie exchange party coming up and I know they’ll be on my list!

Like with most baking recipes, I recommend leaving your butter out in advance to make sure it’s room temperature.

Ingredients

• 2 cups all-purpose flour

• 2⁄3 cup yellow cornmeal

• 1 1⁄2 teaspoons dried sage, crushed

• 1⁄4 teaspoon baking powder

• 1 cup butter, softened

• 1 cup brown sugar, packed

• 2 egg yolks

• 2 teaspoons lemon zest

• 1 1⁄2 teaspoons vanilla

• 3⁄4 cup blackberry preserves

Instructions

1. Heat oven to 350 degrees.

2. In a bowl combine flour, cornmeal, sage, and baking powder. Set aside.

3. In a large mixing bowl cream butter and add brown sugar, beat until combined.

4. Beat in egg yolks, lemon zest and vanilla.

5. Mix in the flour mixture.

6. Shape dough into 3/4 inch balls, place 1 inch apart on ungreased baking sheets.

7. Lightly press the tip of your thumb into the center of each ball. Fill the centers with about 1/4 teaspoons of the blackberry preserves.

8. Bake 10 minutes or until the bottoms are lightly browned.

9. Cool on cookie sheet for 1 minute and then transfer to rack to cool completely.