Cornmeal Thumbprint Cookies with Tomato Jam
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.
How to Make It
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
You May Like
Unexpected Deliciousness
These were amazing and disappeared quickly. The cornmeal based dough was crunchy and light with the added sweetness of the sugar crusted pecans. The tomato jam was sweet and savory. My jam was not thick so I was not sure how it would hold up in the cookie but it was perfect. It did not run and did not soak into the cornmeal cookie. These will be a favorite for a long time.
Wonderful !