2 cups all-purpose flour
23 cup yellow cornmeal
1 teaspoons dried sage, crushed
teaspoon baking powder
1 cup butter, softened
1 cup packed brown sugar
2 egg yolks
2 teaspoons finely shredded lemon peel
1 teaspoons vanilla
cup blackberry preserves
Preheat oven to 350 degrees. In a medium bowl, combine flour, cornmeal, sage, and baking powder. Set aside.
In a large mixing bowl, beat butter with an electric mixer on medium speed for 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 of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.
Shape dough into -inch balls. Place 1 inch apart on ungreased cookie sheet.
Lightly press the tip of your thumb into the center of each ball. Fill the centers with teaspoon of the blackberry preserves. Bake 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to wire rack; cool completely.
Yield: 60 cookies
Source: Better Homes and Gardens New Cookbook