Cornmeal Thumbprint Cookies

Name: Cornmeal Thumbprint Cookies
Yield: makes about 2 1/2 dozen 2- to 2 1/2-inch cookies
Ingredients: 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

December 14, 2011

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).

Recipe notes

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