Ingredients for Blackberry Sage Thumbprint Cookies
- All Purpose Flour
- Yellow Cornmeal
- Dried Sage
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 2 large egg yolks
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- About 1/4 cup blackberry preserves
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How to Make Blackberry Sage Thumbprint Cookies
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 cup cornmeal, 1 tablespoon dried sage, and 1 teaspoon baking powder. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup packed light brown sugar until light and fluffy.
- Beat in 2 large egg yolks, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll dough into 3/4-inch balls.
- Place balls 1 inch apart on ungreased baking sheets.
- Gently press your thumb into the center of each ball to create an indentation.
- Fill each indentation with about 1/4 teaspoon of blackberry preserves.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the bottoms are set.
- Let cool on baking sheets for 1 minute before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
22g
Fat
10g
Carbs
3g
