Blackberry Sage Cornmeal Thumbprint Cookies Food

BLACKBERRY-FILLED CHOCOLATE THUMBPRINTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Add melted chocolate; mix until blended. Gradually beat in flour., Preheat oven to 350°. Shape level tablespoons of dough into balls. Place 2 in. apart on parchment paper-lined baking sheets. Press a deep indentation in center of each with your thumb. Fill each with 1 teaspoon spreadable fruit., Bake 15-18 minutes or until edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Drizzle or dip cookies with melted candy coating; let stand until set.

BLACKBERRY THUMBPRINTS

Steps:

• Heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool. Reduce oven temperature to 325°F. Line cookie sheets with cooking parchment paper.
• In food processor, place almonds. Cover; process 30 seconds or until finely ground.
• In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating well.
• In medium bowl, mix flour, salt, cloves, cinnamon and almonds; gradually add to butter mixture, beating until blended. Shape dough into 3/4-inch balls. On cookie sheets, place balls 2 inches apart. Press thumb into each ball, forming indentation.
• Bake 12 to 15 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool 30 minutes. Spoon preserves into resealable freezer plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to pipe preserves into indentation in each cookie.

BLACKBERRY-SAGE CORNMEAL THUMBPRINT COOKIES

Steps:

• Preheat oven to 350F. In a medium bowl, combine the flour, cornmeal, baking powder, and salt; set aside. With an electric mixer, beat butter on medium-high speed for 30 seconds. Add brown sugar and beat until combined. Beat in the egg yolks, lemon peel, vanilla, and sage until combined. Add the flour in 3 increments, beating until all is incorporated. Cover and refrigerate dough for 1 hour. Shape dough into 3/4-inch balls and place them 2 inches apart on an ungreased cookie sheet. Using the end of a wooden spoon, make an indentation in the center of each ball of dough. Drop about 1/4 teaspoon of blackberry preserves into each indentation. Place prepared cookies into freezer for 15 minutes prior to baking for best results. Bake cookies for 8-10 minutes, or until bottoms are lightly browned. Cool on cookie sheet for 1 minute, then transfer to wire racks to cool.

APRICOT, CORNMEAL, AND SAGE COOKIES

Steps:

• Preheat oven to 350°F. and lightly grease 2 baking sheets.
• In a bowl whisk together butter, sugar, and egg until smooth. Sift in flour and baking soda and add apricots, sage, cornmeal, and salt, stirring until combined.
• Drop tablespoons of dough about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes, or until pale golden. Cool cookies on sheets 2 minutes and transfer to a rack to cool.