For my thumbprint fill I decided to go with a homemade blackberry jam I picked up at the Farmers Market, but you could just as easily use an apricot marmalade or maybe even try a cherry compote.
Cornmeal Sage Thumbprint Cookies with Blackberry Jam
1 cup (2 sticks) butter, softened
2/3 cup sugar
2 large egg yolks
1-1/2 tsp vanilla
1/8 tsp salt
3/4 cup cornmeal
2 cups flour
2 tsp rubbed sage (dried, crumbled) or 2 tbsp fresh minced sage
1/2 cup fruit jam (approximately)
With a mixer, blend together butter, sugar, egg yolks, and vanilla until fluffy and light.
Add cornmeal to the bowl and combine until well mixed.
Remove the bowl from the mixer and add in flour and sage. With a wooden spoon, or other sturdy implement, stir everything until it just comes together.
Turn the dough out onto a rolling mat and knead until smooth. Once you get the dough together, let it rest for a few minutes.
Roll the dough into 1-inch balls and place on an ungreased cookie sheet. You want to leave some space between dough balls, but no need to leave a lot because the cookies don't spread while they bake.
Using a spoon, or your (washed and cleaned) thumb, press a little dent in the middle of each cookie and then fill the dent with the jam of your choice.
Bake for 13-14 minutes at 350 degrees until lightly browned on the bottom.
Remove from oven and transfer cookies to a cooling rack. You want to be careful to let them cool a few minutes before popping them in your mouth only because the jam is going to be VERY hot when you pull it out of the oven.
These cookies make the perfect date for a cup of coffee (or tea).
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