Cornmeal SAGE Thumbprints

 1 18 oz refrigerated sugar cookie dough
¾ cups yellow cornmeal finely ground
½ Tablespoon dried sage
½ to ¾ teaspoon lemon peel
Fresh sage leaves
Apricot or orange marmalade 

Preheat oven to 350 degrees mix cookie dough with cornmeal dried sage and lemon peel until well combined.

 Shape into 1 inch balls place 2 inches apart on parchment lined baking sheet make depression with back on spoon in the center of each cookie fill with a sage leaf and the marmalade of choice.  Preserves of any fruit variety will work. Bake for 10 to 12 minutes or until golden cool on cookie sheet 1 to 2 minutes then move to wire rack to cool makes 40 cookies. Freezes well for three months.  

Joy Bright