CORNMEAL THUMBPRINT COOKIES WITH TOMATO JAM

 Cornmeal Thumbprint Cookies with Tomato Jam

 Hands-on Time

45 Mins

Total Time 4 Hours 25 Mins

Yield

Makes about 2 dozen

Topped with homemade tomato jam, this clever cornmeal take on beloved thumbprint cookies is sweet and savory. Refrigerated dough keeps for days, and the baked cookies freeze well.

Ingredients

1/2 cup butter, softened

1/2 cup powdered sugar

1 large egg, separated

1 teaspoon vanilla extract

3/4 cup all- purpose flour

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

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 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

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.