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Sage Blackberry Cookies

Category : Appetizers, Featured, Sweet Treats

I discovered that sage and fruit go together to make both sweet and savory dishes exotic and delicious. I’ve combined sage with peaches, black raspberry, blackberries, and cherries with much appreciation!

Dry Ingredients:
2¼ cups all-purpose flour
⅓ cup yellow cornmeal
1¾ teaspoons rubbed sage
½ teaspoon baking powder

Wet Ingredients:
1 cup butter, room temperature
1 cup light brown sugar, packed
2 egg yolks
2 teaspoons vanilla extract
1½ teaspoons finely grated lemon peel

Filling:
1 cup seedless black raspberry or blackberry fruit spread

Preheat oven to 350°F

Combine all dry ingredients and mix well.

In a large bowl, blend butter until slightly fluffy, about 3 minutes. Add brown sugar and mix well.

Add remaining wet ingredients until blended.

Add the dry mix. If you have a stand beater, add all the flour mix. If you are using a hand mixer, the batter will be too stiff for the beater, so blend what you can and then kneed in the rest by hand.

Roll dough into ¾ inch balls and place 1 inch apart on an ungreased cookie pan. I prefer to put a sheet of parchment paper, but it works just as well without.

Press your thumb lightly into the middle of each cookie to make a slight depression. Place ¼ teaspoon of the fruit spread into the depression. Place the fruit spread carefully to keep the cookies looking neat after baking.

Bake cookies for 10 minutes or until golden. Cool the cookie before moving.

Makes 60 cookies