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, one of our favorite choices for quick, easy and creative spins on store-bought ingredients like refrigerated cookie dough, cake mix or brownie mix. These thumbprint cookies come together with minimal time, ingredients and effort in the kitchen, and the end result is positively delicious!

Blackberry Sage Thumbprints

Ingredients ~

1/3 cup sugar

2 teaspoons rubbed dry sage

1 16.5-oz. roll refrigerated sugar cookie dough, well chilled

1/2 cup blackberry preserves or jam

Preparation ~

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

Recipe Notes ~

If you’d like a cookie that’s a little less sweet, cut back on the amount of blackberry preserves on each thumbprint.

Source: mygourmetconnection.com