Cornmeal Guava Thumbprint Cookies Recipes

PERFECT THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
• To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
• Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

COCONUT GUAVA THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper.
• Place the grated coconut in a shallow bowl and set aside.
• Combine the flour, baking soda, salt and oats in a large mixing bowl.
• In another bowl, cream together the butter and brown sugar until light and fluffy. Then beat in the egg and vanilla. Add the flour mixture and mix just until combined.
• To shape cookies, roll the batter between your hands to form balls the size of a large walnut. Roll in the grated coconut to coat, then place on the cookie sheet and flatten to 2 inch circles with the palm of your hand. With your thumb, make a depression in the center of each and fill with a generous teaspoon of jam. Bake 20 to 25 minutes, until lightly browned. Transfer to racks to cool.

SHIRA'S CRANBERRY THUMBPRINTS

Steps:

• Preheat oven to 350 degrees. Make the cookies: Whisk together flour, cornmeal, and salt in a medium bowl. Beat butter and 1/4 cup sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Add orange zest and egg yolk, and mix well. Reduce speed to low. Add flour mixture, and mix until just combined.
• Lightly whisk egg white. Scoop 2 teaspoons dough, and roll into a ball. Dip into egg white, and roll in remaining 1/4 cup plus 1 tablespoon sugar. Repeat with remaining dough; transfer to parchment-lined baking sheets, spacing about 1 inch apart, as you work. Gently press center of each ball with your thumb. Bake, rotating sheets halfway through, until pale golden, 15 to 17 minutes. Gently indent each cookie again using the handle end of a wooden spoon. Transfer sheets to wire racks, and let cool. (Cookies can be stored at room temperature for up to 1 week.)
• Meanwhile, make the filling: Bring cranberries, water, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer, gently mashing cranberries, until thick and jamlike, 5 to 6 minutes. (If mixture is too thick, add a little water to thin.) Transfer to a bowl, and let cool completely. (Filling can be refrigerated for up to 1 week.)
• Spoon a small amount of filling into each cookie indentation.

CORNMEAL GUAVA THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°F. Combine all purpose flour, cornmeal, ground cinnamon, nutmeg and salt in medium bowl. Using electric mixer, beat unsalted butter and brown sugar in large bowl until fluffy. Mix in egg yolk and vanilla extract. Mix in dry ingredients.
• Form dough into 1-inch balls. Arrange on ungreased baking sheet, spacing 1 1/2 inches apart. Make depression in center of each using thumb or handle of wooden spoon. Fill depressions with jelly. Continue baking until bottoms of cookies are brown, about 10 minutes. Cool on rack. (Can be prepared 1 week ahead. Refrigerate in airtight container.)