Foto: RecipeGirlIngredients
- 2 cups all purpose flour
- ⅔ cup fine grain cornmeal
- 1½ teaspoons dried sage, crushed
- ¼ teaspoon baking powder
- 1 cup (2 sticks) butter, (at room temperature)
- 1 cup packed light brown sugar
- 2 large egg yolks
- 1½ teaspoons finely grated lemon zest
- 2 teaspoons vanilla extract
- ¾ cup seedless blackberry jam
Steps
Preheat the oven to 350°F.
In a medium bowl, whisk together the flour, cornmeal, sage and baking powder; set aside.
In a large mixing bowl, use a hand mixer to beat the butter with an electric mixer on medium speed for 30 seconds. Add the brown sugar and beat until combined, scraping the sides of the bowl occasionally. Beat in the egg yolks, lemon zest, and vanilla until combined. Add the dry ingredients and beat until a dough forms.
Shape the dough into ¾-inch balls. Place the balls 1-inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into the center of each ball (or use round part of measuring spoon). Fill the centers with about 1/2 teaspoon of the blackberry preserves. Bake 13 minutes or until the bottoms are lightly browned. Cool on a cookie sheet for 1 minute. Transfer to a wire rack; cool completely.
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