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
Heat oven to 350 degrees.
In a bowl combine flour, cornmeal, sage, and baking powder. Set aside.
In a large mixing bowl cream butter and add brown sugar, beat until combined.
Beat in egg yolks, lemon zest and vanilla.
Mix in the flour mixture.
Shape dough into 3/4 inch balls, place 1 inch apart on ungreased baking sheets.
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.
Bake 10 minutes or until the bottoms are lightly browned.
Cool on cookie sheet for 1 minute and then transfer to rack to cool completely.
