Blackberry-Sage Thumbprint Cookies - cooking recipe

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

Preparation

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.