Ingredients
- 1 cup Flour
- ¾ cup Yellow cornmeal teaspoon salt
- ¼ tsp Mace
- ¾ cup Butter
- ¾ cup Sugar
- 2 Egg yolks
- ¼ cup Raspberry jam, stirred
Cornmeal Thumbprints
Meal: Dessert
Cuisine: American
Ingredient: Sweets
Season: Summer
Contributor: Meyer Corporation
Directions
MAKES 4 DOZEN
- In a bowl, stir together the flour, cornmeal, salt, and nutmeg. Set aside. In an electric mixer, cream the butter and sugar together until fluffy and light. Beat in the egg yolks and then the reserved flour mixture. On a sheet of plastic wrap, form the dough into a 12”x2” log. Wrap and chill until firm (several hours or overnight). Preheat oven to 350°F.
- Slice the dough into ¼ inch rounds. Transfer to a cookie pan. Use a fork to press a design onto the outside edge. Bake for 10 minutes. Remove baking pan from oven. Using a small spoon, make a small impression in the center of the cookie. Fill with ¼ teaspoon of raspberry jam. Return the cookie pan to the oven for 1-2 minutes until the jam is slightly set and the cookie is golden.
Recommended Product
11 Inch x 17 Inch Cookie Pan
Our larger cookie pan gives you more room for your baked goods. Budget permitting, consider buying two cookie sheets of the same type. As different pans yield different results, matching pans helps produce a uniform batch of cookies and allows you to keep one pan in the oven while you're cooling the other, thus speeding the baking process.
