Blackberry-Sage Thumbprint Cookies
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
60 cookies
- Serves:
- 60
ingredients
- 473.18 ml all-purpose flour
- 157.80 ml yellow cornmeal
- 7.39 ml dried sage, crushed
- 1.23 ml baking powder
- 236.59 ml butter, softened
- 236.59 ml brown sugar, packed
- 2 egg yolks
- 9.85 ml lemon zest
- 7.39 ml vanilla
- 177.44 ml blackberry preserves
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!