Blackberry Sage Thumbprints
Though it might not seem like a perfect pairing, the sage and blackberry in these thumbprint cookies are a spectacular combination. This recipe is excerpted from Camilla Saulsbury's The Ultimate Shortcut Cookie Book. These cookies come together with minimal time, ingredients and effort in the kitchen, and the end result is positively delicious!
Saulsbury's book is one of our favorite choices for quick, easy and creative spins on store-bought ingredients like refrigerated cookie dough, cake mix or brownie mix. Click here to read our full review.
- 1/3 cup sugar
- 2 teaspoons rubbed dry sage
- 1 roll (16.5-ounce) refrigerated sugar cookie dough, well chilled
- 1/2 cup blackberry preserves or jam
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Combine the sugar and sage in a small dish; set aside.
Cut cookie dough into 12 equal slices. Cut each slice in half. Roll each piece into a ball; roll balls in sugar mixture. Place balls 2 inches apart on cookie sheets.
Bake for 10 to 12 minutes or until golden at edges. Remove cookies from oven and immediately make a depression in each cookie with thumb or cork; fill each with a teaspoon of jam or preserves. Transfer to wire racks and cool completely.
Makes 24 cookies
If you'd like a cookie that's a little less sweet, cut back on the amount of blackberry preserves on each thumbprint.
This is an original recipe created & tested by the editors of MyGourmetConnection