Unique flavor, in a good way. Must use lemon to offset sage a bit. Apricot jam the best with the lemon zest.
Chilling Time: Overnight
Makes about 28 cookies
1 3/4 cup all-purpose flour (219 grams)
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
12 tablespoons (1 1/2stick) unsalted butter, room temperature
2/3 cup granulated sugar (133 grams)
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
1 tablespoon finely chopped fresh sage
1/4 cup apricot jam or preserves(76 grams)
In a medium bowl, sift together flour, baking powder, and salt. Set aside.
In the large bowl of an electric mixer, with speed set to high, beat butter and sugar for 2 to 3 minutes, until light and fluffy. Add egg and vanilla. Beat until just combined. Add lemon zest and sage. Beat until dispersed through-out dough. Set mixer speed to low. Mix in flour mixture, until just incorporated. Cover and chill overnight.
Preheat oven to 350°F. Line cookie sheets with parchment paper.
Using a small scoop, such as #100, form 1 3/4 teaspoons of dough into 3/4-inch balls. Place on prepared sheets, spacing about 1 inch apart. Press a thumbprint, about 1/4-inch deep into the center of each cookie. Spoon 1/4 teaspoon of fruit preserve into the thumbprint. Bake for 12 to 15 minutes, until edges are golden brown. Cool for 3 minutes on cookie sheet. Transfer cookies, still on parchment, to wire racks to cool completely.
Layer cookies between wax paper or parchment paper, and store in an airtight container, at room temperature, for up to 5 days.