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Blackberry-Sage Thumbprint Cookies

blueberry sagePrep: 25 minutes
Bake: 10 minutes per batch

2 cups all-purpose flour
2/3 cup yellow cornmeal
1 1/2 tsp. sage, chopped
1/4 tsp. baking powder
1 cup butter, softened
1 cup packed brown sugar
2 egg yolks
2 tsp. finely shredded lemon peel
1½ tsp. vanilla
3/4 cup blackberry preserves

  1. Preheat oven to 350° F. In a bowl combine flour, cornmeal, sage, and baking powder. Set aside.
  2. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks, lemon peel, and vanilla until combined. Beat in as much flour mixture as you can with the mixer. Stir in any remaining flour mixture.
  3. Shape dough into 3/4-inch balls. Place 1 inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into center of each ball. Fill centers with about 1/4 teaspoon of the blackberry preserves. Bake 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely. Makes about 60.


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