Best Blackberry Sage Cornmeal Thumbprint Cookies Recipes

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CORNMEAL THUMBPRINT COOKIES



Cornmeal Thumbprint Cookies image

The unexpected crunch of cornmeal gives this version of classic thumb-print cookies a distinctly Southern accent. When making these jam-filled cookies, try using several different jams and preserves, such as blackberry, raspberry, and Brandied Figs (page 301).

Yield makes about 2 1/2 dozen 2- to 2 1/2-inch cookies

Number Of Ingredients 11

1/2 cup blanched, unsalted almonds
1/2 cup confectioners' sugar, sifted
1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
Zest of 1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
1 large egg
1 teaspoon pure vanilla extract
2/3 cup peach or your favorite fruit preserves

Steps:

  • Combine the almonds and confectioners' sugar in a food processor and pulse until the almonds are finely ground, about 1 minute.
  • Add the flour, cornmeal, lemon zest, salt, and nutmeg and pulse several times to mix. Add the butter and pulse until the mixture resembles coarse meal.
  • Stir the egg and vanilla in a small bowl and add to the almond-butter mixture. Pulse just until the dough begins to stick together.
  • Transfer the dough to a lightly floured work surface and knead several times to form a flat disk. Wrap tightly in parchment paper or plastic and refrigerate for about 1 hour, until slightly firm.
  • When ready to bake, preheat the oven to 375°F.
  • Pinch off small pieces of the dough and roll into 1-inch balls. Place the balls on ungreased baking sheets, spaced about 2 inches apart. Using your thumb, press the center of each cookie to form an indentation.
  • Spoon a heaping 1/2 teaspoon of preserves in the indentation of each cookie. Bake for about 15 minutes, until golden brown around the edges.
  • Remove from the oven and let cool on the baking sheets for about 5 minutes. Serve warm or transfer to a baking rack to cool completely. Store in an airtight container until ready to serve, or for up to 4 days.

BLACKBERRY THUMBPRINTS



Blackberry Thumbprints image

Round cookies with blackberry preserve in center are perfect dessert for Christmas celebration.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 24

Number Of Ingredients 8

1/2 cup slivered almonds
1 cup butter, softened
1 cup powdered sugar
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/2 cup seedless blackberry preserves

Steps:

  • Heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool. Reduce oven temperature to 325°F. Line cookie sheets with cooking parchment paper.
  • In food processor, place almonds. Cover; process 30 seconds or until finely ground.
  • In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating well.
  • In medium bowl, mix flour, salt, cloves, cinnamon and almonds; gradually add to butter mixture, beating until blended. Shape dough into 3/4-inch balls. On cookie sheets, place balls 2 inches apart. Press thumb into each ball, forming indentation.
  • Bake 12 to 15 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool 30 minutes. Spoon preserves into resealable freezer plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to pipe preserves into indentation in each cookie.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 35 mg

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