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Cornmeal Thumbprint Cookies

Yield Makes about 2 dozen cookies
You can make this sweet dough up to 4 days in advance; refrigerate, covered, until ready to use. Bake the cookies a day in advance, if desired; store in an airtight container for up to a week. Prep: 15 minutes, Chill: 30 minutes, Bake: 15 minutes.


  • 1/2 cup blanched, unsalted almonds
  • 1/2 cup powdered sugar
  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon kosher or sea salt
  • 1 tablespoon finely grated lemon zest
  • 10 tablespoon unsalted butter, cut into 1/4-inch cubes
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup raspberry or strawberry jam

How to Make It

  1. Preheat oven to 325°.

  2. Combine almonds and sugar in the bowl of a food processor fitted with a metal blade; puree until almonds are finely ground, about 1 minute.

  3. Add flour and next 3 ingredients, and pulse several times. Add butter, and pulse until mixture is crumbly and resembles coarse meal.

  4. Whisk together egg and vanilla in a small bowl, and add to almond mixture. Pulse until dough becomes sticky.

  5. Transfer dough to a lightly floured work surface, and knead several times to form a disk. (Dough will be soft.) Cover with plastic wrap, and chill 30 minutes.

  6. Divide dough into 24 portions; roll each portion into a ball. Place balls on an ungreased baking sheet, about 2 inches apart. Press a thumb into center of each cookie to make an indentation.

  7. Spoon 1/2 teaspoon jam into each indentation. Bake 15 minutes or until cookies are light golden brown. Remove from oven; cool on baking sheet 5 minutes, then transfer cookies to wire racks to cool completely.