Cornmeal-Sage Thumbprints

This easy-to-make cookie recipe uses refrigerated cookie dough topped with fruit preserves and fresh sage leaf for a sweet and savory flavor.

Cornmeal-Sage Thumbprints Enlarge Image
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5 users rated this recipe an average rating of 4.0
Yields:
about 40 cookies
Prep:
20 mins
Bake:
10 mins 350°F
Stand:
1 min
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Cornmeal-Sage Thumbprints

Ingredients
1
18 ounce package refrigerated sugar cookie dough
3/4
cup yellow cornmeal
1/2
teaspoon dried sage, crushed
 
fresh sage leaves
 
apricot preserves or orange marmalade

Directions

  1. Preheat oven to 350 degrees F. Mix together one 18-ounce roll or package refrigerated sugar cookie dough; 3/4 cup yellow cornmeal; 1/2 teaspoon dried sage, crushed; and 1/2 teaspoon finely shredded lemon peel until combined. Shape dough into 1-inch balls. Place balls 1 inch apart on greased cookie sheet. Press your thumb into the center of each ball to make an indentation. If desired, place a very small fresh sage leaf into each indentation. Fill each indentation with about 1/4 teaspoon apricot preserves or orange marmalade.
  2. Bake in preheated oven for 10 to 12 minutes or until cookies are lightly golden around edges. Cool for 1 minutes on cookie sheet. Transfer to a wire rack and let cool. Makes about 40 cookies.

From the Test Kitchen

Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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