Cornmeal Thumbprint Cookies Recipes

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CORNMEAL THUMBPRINT COOKIES



Cornmeal Thumbprint Cookies image

The unexpected crunch of cornmeal gives this version of classic thumb-print cookies a distinctly Southern accent. When making these jam-filled cookies, try using several different jams and preserves, such as blackberry, raspberry, and Brandied Figs (page 301).

Yield makes about 2 1/2 dozen 2- to 2 1/2-inch cookies

Number Of Ingredients 11

1/2 cup blanched, unsalted almonds
1/2 cup confectioners' sugar, sifted
1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
Zest of 1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
1 large egg
1 teaspoon pure vanilla extract
2/3 cup peach or your favorite fruit preserves

Steps:

  • Combine the almonds and confectioners' sugar in a food processor and pulse until the almonds are finely ground, about 1 minute.
  • Add the flour, cornmeal, lemon zest, salt, and nutmeg and pulse several times to mix. Add the butter and pulse until the mixture resembles coarse meal.
  • Stir the egg and vanilla in a small bowl and add to the almond-butter mixture. Pulse just until the dough begins to stick together.
  • Transfer the dough to a lightly floured work surface and knead several times to form a flat disk. Wrap tightly in parchment paper or plastic and refrigerate for about 1 hour, until slightly firm.
  • When ready to bake, preheat the oven to 375°F.
  • Pinch off small pieces of the dough and roll into 1-inch balls. Place the balls on ungreased baking sheets, spaced about 2 inches apart. Using your thumb, press the center of each cookie to form an indentation.
  • Spoon a heaping 1/2 teaspoon of preserves in the indentation of each cookie. Bake for about 15 minutes, until golden brown around the edges.
  • Remove from the oven and let cool on the baking sheets for about 5 minutes. Serve warm or transfer to a baking rack to cool completely. Store in an airtight container until ready to serve, or for up to 4 days.

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