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.

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
Rate me!

Cornmeal-Sage Thumbprints
18 ounce package refrigerated sugar cookie dough
cup yellow cornmeal
teaspoon dried sage, crushed
fresh sage leaves
apricot preserves or orange marmalade
  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.

Your Comment: