Blackberry-Sage Cornmeal Thumbprints

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Blackberry-Sage Cornmeal Thumbprints

2 cups flour

2/3 cup yellow cornmeal

1/2 teaspoon baking powder

1/2 teaspoon sea salt

1 cup unsalted butter -- room temperature

1 cup packed light brown sugar

2 large egg YOLKS

2 teaspoons finely shredded lemon peel -- (or 1/8 teas. lemon oil)

1 1/2 teaspoons vanilla

5 teaspoons fresh minced sage -- (or 1 1/2 tsp dried, crushed)

3/4 cup blackberry preserves -- room temperature

 

Preheat oven to 350 degrees (325 convection).

 

In a medium bowl, combine the flour, cornmeal, baking powder, and

salt; set aside.

 

In the bowl of an electric mixer, beat butter on medium-high speed for

30 seconds. Add brown sugar and beat until combined, scraping sides of

the bowl to fully incorporate. Beat in the egg yolks, lemon peel (or

lemon oil), vanilla, and minced sage until combined. Add the flour in

3 increments, beating until all is incorporated. Cover and refrigerate

batter for 1 hour.

 

Shape dough into 3/4-inch balls and place them 2-inches apart on an

ungreased cookie sheet (I line with a Silpat). Using the end of a

wooden spoon (I use the nipple of a baby bottle), press into the

center of each ball of dough. Drop about 1/4 teaspoon of the

blackberry preserves into each indentation. (Optional: garnish cookies

with a tiny sage leaf, if desired.) Place prepared cookies into the

freezer for 15 minutes prior to baking for best results.

 

Bake cookies for 8-10 minutes, or until bottoms are lightly browned.

Cool on a cookie sheet for 1 minute, then transfer to wire racks to

cool.

 

This is an adaptation of a Better Homes and Garden 2001 Grand Prize

winning cookie from their Holiday Baking magazine.

 

Formatted by Chupa Babi in MC: 12.16.06

 

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