Cornmeal Thumbprint Cookies

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  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 2 teaspoons chopped orange zest
  • 1 cup flour
  • 1/2 cup medium-ground cornmeal
  • 1/8 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1 cup jam, preserves or jelly (fig jam, quince paste, guava jelly and raspberry jam are all delicious)


Preheat oven to 350°F.
Using electric mixer, beat butter and sugar in a large bowl until fluffy and light.
Mix in egg yolk, vanilla extract and orange zest.
In a separate bowl, mix together dry ingredients.
Add to butter mixture and mix until well blended.
Form dough into 1-inch balls and drop onto a silicone baking mat or parchment-lined baking sheet, 1 inch apart.
Push into center of each using thumb to make a small well.
Fill well with jam of choice.
Bake until bottoms of cookies are lightly brown, about 12 minutes.
Remove from oven and allow to cool.
Remove to a rack to cool completely.

Recipe from Central Market Shoreline - Culinary Resource Center
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