Very rarely do you encounter sage in a sweet dish. It seems to be used most commonly in savory dishes such as roasted chicken or Thanksgiving dressing. You also don’t usually include crunch in cookie batter. The cornmeal in this recipe adds an appealing texture that is quite unexpected. Overall, these cookies are a new, awesome take on dessert that embraces some of the best things in the harvest- berries, corn, and herbs. If you are looking for a cookie recipe that is far from typical and big on taste, this is the cookie for you!
- 2 cups all-purpose flour
- 1/3 cup yellow cornmeal
- 1/3 cup white cornmeal
- 1 1/2 teaspoons dried sage, crushed
- 1/4 teaspoon baking powder
- 1 cup butter, softened
- 1 cup packed brown sugar
- 2 egg yolks
- 2 teaspoons finely shredded lemon peel
- 1 1/2 teaspoons vanilla
- 3/4 cup blackberry preserves
Preheat oven to 350 degree 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 remaining flour mixture. Shape dough into 3/4-inch balls. Place 1-inch apart on an ungreased cookie sheet.
Lightly press the tip of your thumb into the center of each ball. Fill the centers with about 1/4 teaspoon blackberry preserves. Bake about 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool completely. Makes about 60 cookies.