Cornmeal-Sage Thumbprints

By Reen

Ingredients

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

Details

Servings 40
Adapted from bhg.com

Preparation

Step 1

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.