Blackberry-Sage Thumbprint Cookies

• 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

1. 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.

flour, yellow cornmeal, sage, baking powder, butter, brown sugar, egg yolks, lemon zest, vanilla, blackberry preserves

Taken from www.food.com/recipe/blackberry-sage-thumbprint-cookies-343326 (may not work)