Blackberry- Sage Thumbprints
Blackberry- Sage Thumbprints might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 42 servings with 110 calories, 1g of protein, and 5g of fat each. For 19 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up flour, blackberry jam, lemon zest, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. This recipe from Recipe Girl has 26 fans. From preparation to the plate, this recipe takes around 33 minutes. With a spoonacular score of 4%, this dish is improvable. If you like this recipe, take a look at these similar recipes: Blackberry Sage Thumbprints, Blackberry Thumbprints, and Blackberry-Sage Lemonade.
Servings: 42
Preparation duration: 20 minutes
Cooking duration: 13 minutes
Ingredients:
1/4 teaspoon baking powder
3/4 cup blackberry jam, seedless
1 cup butter, at room temperature
2/3 cup cornmeal, fine grain
1 1/2 teaspoons dried sage, crushed
2 large egg yolks
2 cups all-purpose flour
1 1/2 teaspoons lemon zest, finely shredded
1 cup light brown sugar, packed
2 teaspoons vanilla extract
Equipment:
oven
whisk
bowl
hand mixer
mixing bowl
measuring spoon
baking sheet
wire rack
Cooking instruction summary:
1. Preheat oven to 350°F.2. In a medium bowl, whisk together flour, cornmeal, sage and baking powder; set aside.3. 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. Add flour mixture and beat until dough forms.4. 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 (or use round part of measuring spoon). Fill centers with about 1/2 teaspoon of the blackberry preserves. Bake 13 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely.
Step by step:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together flour, cornmeal, sage and baking powder; set aside.
3. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.
4. Add brown sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg yolks, lemon peel, and vanilla until combined.
5. Add flour mixture and beat until dough forms.
6. Shape dough into 3/4-inch balls.
7. Place 1-inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into the center of each ball (or use round part of measuring spoon). Fill centers with about 1/2 teaspoon of the blackberry preserves.
8. Bake 13 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute.
9. Transfer to a wire rack; cool completely.
Nutrition Information:
