Ingredients
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
Preparation
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.
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.
