These sage and cornmeal cookies make a delightful take-home gift for guests.
• 2 cups all-purpose flour
• 2/3 cup finely ground yellow cornmeal
• 1-1/2 teaspoons dried sage, crushed
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup butter, softened
• 1 cup packed brown sugar
• 2 egg yolks
• 2 teaspoons finely shredded lemon peel
• 1-1/2 teaspoons vanilla
• 1/4 to 1/3 cup blueberry preserves
• Fresh blueberries (optional)
Preheat oven to 350°F. In medium bowl combine flour, cornmeal, sage, baking powder, and salt. Set aside.
In large mixing bowl beat butter with electric mixer on medium speed 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 flour mixture as you can with mixer. Stir in remaining flour mixture.
Shape dough into 3/4-inch balls. Place 1 inch apart on ungreased cookie sheet. Lightly press tip of your thumb into center of each ball. Fill centers with about 1/4 teaspoon blueberry preserves. Bake about 10 minutes or until edges are set and bottoms are lightly browned. Cool on cookie sheet 1 minute. Transfer cookies to wire rack; cool completely. Top cookies with fresh blueberries, if desired. Makes 50 cookies.