Ingredients:
Cookie dough:
1 cup softened butter
1/3 cup brown sugar
1/3 cup caster sugar
1 teaspoon vanilla
1 egg
2 1/4 cup flour
1 tablespoon corn starch
1/2 teaspoon salt
1 fresh sage leaf finely chopped
sugar for rolling
Jam:
1 pint blackberries
1/2 cup caster sugar
1/4 cup water
1 finely chopped sage leaf
Glaze:
1/2 cup sugar
1/2 cup water
1 diced sage leaf
2 cups powdered sugar
Method:
Make the jam. Add all ingredients to a medium pot and simmer until thickened, about 10 minutes. Stir frequently. I like to test the jam by putting a dab on a plate and if it sets and doesn't run after a few seconds it is done. You can strain it, but I don't mind the seeds so I left them in.
Make the dough. Cream butter and sugars in the bowl of a mixer using a paddle attachment. Add vanilla, corn starch, egg, salt and sage and mix again. Add flour and mix until just combined. Roll the dough into even balls using a 1 tablespoon cookie scoop. Roll the dough ball in a bowl of caster sugar to coat all sides. Place on a parchment lined baking sheet about 2 inches apart. Use the back of a melon scoop, a round measuring spoon or your thumb to make an indent in each cookies. Fill with jam. It depends on how large the thumbprint is, but I used about 1/2 teaspoon each. Place the baking sheets in the fridge for about 30 minutes while the oven heats. This helps the cookies keep their shape. Heat the oven to 350 degrees. Bake for 10-12 minutes, until just set and very slightly brown around the bottom edges. Let cool completely.
Make the glaze. First make the sage simple syrup. Add water, sugar and sage to a small pot. Bring to a simmer and remove from the heat once the sugar has dissolved. Let cool. Add powdered sugar to a bowl. Add 1 tablespoon of simple syrup at a time to the bowl until you like the consistency of the glaze. You need less than you think. It should drizzle, but be thick enough to hold its shape when you drizzle it on the cookies.
When cookies are cool, drizzle with the glaze. I put the glaze in a ziplock bag and snipped the corner. Let the glaze set for a few hours. Enjoy!
