Cornmeal Thumbprints with Black Currant Jam

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The texture of the cornmeal nicely offsets the jam in these easy cookies.

  • PREP TIME: 25 minutes

  • BAKE TIME: 10 minutes

  • SERVINGS: Makes 24 cookies

INGREDIENTS

  • 2 cups all-purpose flour

  • ½ cup yellow cornmeal

  • ½ tsp coarse salt

  • 10 Tbs unsalted butter, room temp

  • 2/3 cup granulated sugar

  • 2 tsp lemon zest

  • 3 large egg yolks

  • ½ vanilla extract

  • 4 Tbs black currant jam

PREPARATION

  1. Preheat oven to 350°. Whisk together flour, cornmeal, and salt in a large bowl. Set aside.

  2. With a mixer, cream together butter, sugar, and lemon zest until light and fluffy, 2-3 minutes.

  3. Beat in egg yolks. Add vanilla. Add flour and cornmeal mixture. Mix until combined and no flour pockets remain.

  4. Shape teaspoonfuls of dough into balls. Place on cookie sheet 1 inch apart. Bake 5 minutes. If you can take the heat, use your thumb to make a deep indentation in each cookie (switching thumbs or dipping in ice water in between makes it easier). You can use the end of a wooden spoon handle too. The edges will crack when you do this. Rotate baking sheet and return to oven for 5 to 8 minutes more.

  5. Remove cookies from the oven. While still warm, fill centers with jam. Transfer to a cooling rack to finish cooling.

Kris Mae Weissdessert, cookies