Best Cornmeal Thumbprint Cookies Recipes

BLACKBERRY-SAGE CORNMEAL THUMBPRINT COOKIES

Steps:

• Preheat oven to 350F. In a medium bowl, combine the flour, cornmeal, baking powder, and salt; set aside. With an electric mixer, beat butter on medium-high speed for 30 seconds. Add brown sugar and beat until combined. Beat in the egg yolks, lemon peel, vanilla, and sage until combined. Add the flour in 3 increments, beating until all is incorporated. Cover and refrigerate dough for 1 hour. Shape dough into 3/4-inch balls and place them 2 inches apart on an ungreased cookie sheet. Using the end of a wooden spoon, make an indentation in the center of each ball of dough. Drop about 1/4 teaspoon of blackberry preserves into each indentation. Place prepared cookies into freezer for 15 minutes prior to baking for best results. Bake cookies for 8-10 minutes, or until bottoms are lightly browned. Cool on cookie sheet for 1 minute, then transfer to wire racks to cool.

CORNMEAL GUAVA THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°F. Combine all purpose flour, cornmeal, ground cinnamon, nutmeg and salt in medium bowl. Using electric mixer, beat unsalted butter and brown sugar in large bowl until fluffy. Mix in egg yolk and vanilla extract. Mix in dry ingredients.
• Form dough into 1-inch balls. Arrange on ungreased baking sheet, spacing 1 1/2 inches apart. Make depression in center of each using thumb or handle of wooden spoon. Fill depressions with jelly. Continue baking until bottoms of cookies are brown, about 10 minutes. Cool on rack. (Can be prepared 1 week ahead. Refrigerate in airtight container.)

CORNMEAL THUMBPRINT COOKIES

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.