CORNMEAL THUMBPRINT COOKIES
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
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.
SIOBHAN'S THUMBPRINT COOKIES
Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. Make sure to make a deep impression in the dough with your thumb or a small pestle, and don't overfill the hole with jam, as these cookies will flatten and spread in the oven. Also, be sure to leave plenty of room in between the dough on the cookie sheet. Use a doily as a stencil to dust the confectioners' sugar in a festive pattern.
Provided by Siobhan Adcock
Categories Cookies Dessert Bake Christmas Vegetarian Kid-Friendly Shower Christmas Eve Party Jam or Jelly Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 dozen cookies
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, sift together the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture, and stir until just combined. Shape the dough into a disc, wrap it in plastic, and chill at least 1 hour and up to 24 hours.
- Roll the dough into 1-inch balls and arrange on baking sheets, leaving about 3 inches between cookies. Using your thumb or the round end of a small pestle, make a well in the center of each cookie. Using a teaspoon, fill each well with jam, being careful not to overfill the wells. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden, about 15 minutes. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Dust with confectioners' sugar. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
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