Blackberry-Sage Cornmeal Thumbprint Cookies

• 2 cups flour
• 2/3 cup yellow cornmeal
• 1/2 tsp. baking powder
• 1/2 tsp. sea salt
• 1 cup unsalted butter, room temperature
• 1 cup packed light brown sugar
• 2 large egg yolks
• 2 tsp. finely shredded lemon peel
• 1 1/2 tsp. vanilla
• 5 tsp. fresh sage, minced
• 3/4 cup blackberry preserves, room temperature

1. Preheat oven to 350F. In a medium bowl, combine the flour, cornmeal, baking powder, and salt; set aside. With an electric mixer, beat butter on medium-high speed for 30 seconds. Add brown sugar and beat until combined. Beat in the egg yolks, lemon peel, vanilla, and sage until combined. Add the flour in 3 increments, beating until all is incorporated. Cover and refrigerate dough for 1 hour.
2. Shape dough into 3/4-inch balls and place them 2 inches apart on an ungreased cookie sheet. Using the end of a wooden spoon, make an indentation in the center of each ball of dough. Drop about 1/4 teaspoon of blackberry preserves into each indentation. Place prepared cookies into freezer for 15 minutes prior to baking for best results. Bake cookies for 8-10 minutes, or until bottoms are lightly browned. Cool on cookie sheet for 1 minute, then transfer to wire racks to cool.

flour, yellow cornmeal, baking powder, salt, unsalted butter, brown sugar, egg yolks, lemon peel, vanilla, fresh sage, blackberry preserves

Taken from www.epicurious.com/recipes/member/views/blackberry-sage-cornmeal-thumbprint-cookies-1245550 (may not work)