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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Berry-Sage Thumbprints

Makes: 60 servings Yield: 60 cookies
Prep 25 mins Bake 350°F 10 mins  per batch
Berry-Sage Thumbprints
Ingredients
  • 2  cups  all-purpose flour
  • 2/3  cup  yellow cornmeal
  • 1 1/2  teaspoons  dried sage, crushed
  • 1/4  teaspoon  baking powder
  • 1  cup  butter, softened
  • 1  cup  packed brown sugar
  • 2  egg yolks
  • 2  teaspoons  finely shredded lemon peel
  • 1 1/2  teaspoons  vanilla
  • 3/4  cup  blackberry preserves
Directions

1. Preheat oven to 350 degree F. In a medium bowl combine flour, cornmeal, sage, and baking powder. Set aside.

2. 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 remaining flour mixture.

3. Shape dough into 3/4-inch balls. Place 1-inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into the center of each ball. Fill the centers with about 1/4 teaspoon blackberry preserves. Bake about 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool completely. Makes about 60 cookies.

Nutrition Facts (Berry-Sage Thumbprints)
  • Servings Per Recipe 60,
  • cal. (kcal) 115,
  • Fat, total (g) 5,
  • chol. (mg) 24,
  • sat. fat (g) 3,
  • carb. (g) 16,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 0,
  • sugar (g) 8,
  • pro. (g) 1,
  • vit. A (RE) 0,
  • vit. A (IU) 194,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 57,
  • Potassium (mg) 37,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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