Cornmeal Thumbprint Cookies with Tomato Jam

Southern Living
Cornmeal Thumbprint Cookies with Tomato JamRecipe

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

This clever take on beloved thumbprint cookies is sweet and savory. Refrigerated dough keeps for days, and the baked cookies freeze well.

Makes about 2 dozen


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1/2 cup butter, softened
1/2 cup powdered sugar
1 large egg, separated
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup plain yellow cornmeal
1 teaspoon lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans, lightly toasted
3 tablespoons granulated sugar
Parchment paper
1/2 cup Tomato Jam


Hands-on: 45 Minutes
Total: 4 Hours, 25 Minutes

1. Beat butter and powdered sugar at medium speed with a heavy-duty electric stand mixer 2 to 3 minutes or until pale and fluffy. Add egg yolk and vanilla, beating until blended.

2. Stir together flour and next 4 ingredients in a small bowl. Gradually add flour mixture to butter mixture, beating at low speed until blended after each addition.

3. Turn dough out onto a lightly floured surface; knead 3 to 4 times. Shape dough into a 1-inch-thick disk. Wrap tightly in plastic wrap, and chill 2 to 24 hours.

4. Preheat oven to 350°. Stir together pecans and granulated sugar in a small bowl. Shape chilled dough into 1-inch balls. Lightly beat egg white. Dip each ball into egg white; dredge in pecan mixture. Place 1 inch apart on a parchment paper-lined baking sheet. Press thumb into each ball, forming an indentation.

5. Bake at 350° for 10 minutes. Remove from oven, and, using back of a spoon, press indentations again. Spoon about 1/2 tsp. Tomato Jam into each indentation. Bake 8 to 10 more minutes or until golden brown. Cool on baking sheets 5 minutes; transfer to a wire rack, and cool completely. Store in an airtight container up to 4 days.

Created date

June 2015