Recipe: Berry-Sage Thumbprints (using blackberry preserves)

BERRY-SAGE THUMBPRINTS

2 cups all-purpose flour
2/3 cup yellow cornmeal
1 1/2 teaspoons crushed dried sage
1/4 teaspoon baking powder
1 cup butter, softened
1 cup brown sugar, packed
2 egg yolks
2 teaspoons finely shredded lemon peel
1 1/2 teaspoons vanilla
3/4 cup blackberry preserves

Preheat oven to 350 degrees F.

In a medium bowl, combine flour, cornmeal, sage, and baking powder. Set aside.

In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg yolks, lemon peel, and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

Shape dough into 3/4-inch balls. Place 1 inch apart on ungreased cookie sheet. Lightly press the tip of your thumb into the center of each ball. Fill the centers with 1/4 teaspoon of the blackberry preserves.

Bake 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to wire rack; cool completely.

Makes 60 cookies
Source: Better Homes and Gardens New Cookbook