Summer Cookies

Happy Summer, friends!

We here in Orange County, NY are enjoying a lovely summer day with 64 degree weather! Yep, 64. Last night it was in the 50's. May was a warmer month, for the most part. Bizarre-o.

Well, in hopes that summer will arrive here eventually, and because it is the first day of summer after all, I made summer cookies. That's because I really like cookies. Have you noticed? It's not something I keep a secret. These cookies were in the recipe book for Christmas, but they used herbs, and what's more summery than that? To make them more summery, I used fresh herbs instead of dry and the strawberry jam I made earlier this week. Wow! They are so good! I think you will enjoy them. They are like little bites of freshness in a sweet/savory cookie. If you have some sage growing in your garden, and some jam in your fridge (homemade or not), try them! They do not disappoint.

Here's the recipe. It's from Better Homes and Gardens Christmas Cookies magazine 2007

Blackberry-Sage Thumbprints

2 c flour

2/3 c yellow cornmeal

1 1/2 tsp. dried sage, or if you have fresh, 2 tbsp fresh sage

1/4 tsp baking powder

1 c butter, softened (2 sticks)

1 c packed brown sugar

2 egg yolks

2 tsps finely shredded lemon peel

1 1/2 tsps vanilla

1/3 c blackberry preserves ( I used strawberry for this, and it was very good!)

1. Preheat oven to 350. Combine flour, cornmeal, sage, and baking powder in a bowl. Set aside.

*** If you use dried sage, just crumble it up really well. If you use fresh, snip the leaves as small as you can. It just makes sure the sage goes throughout the dough instead of leaving big chunks in just a few cookies.

2. Beat butter in a bowl with a mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks, lemon peel, and vanilla. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining by hand.

3. Shape dough into 3/4 inch balls. Place balls 1 inch apart on ungreased cookie sheets. Lightly press the tip of your thumb into the center of each ball. Fill the center with 1/4 tsp of the preserves.

4. Bake for 10-12 minutes or until bottoms are lightly browned. Cool for 1 minute. Transfer cookies to wire racks and cool completely. Makes 60.

To Store: Place cookies on layers separated by pieces of waxed paper in an airtight container, and cover. Store at room temp for 3 days or freeze up to 3 months.

Enjoy enjoy! They are REALLY good!

Until next time, my friends! Have a wonderful day!