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).
Recipe information
Yield
makes about 2 1/2 dozen 2- to 2 1/2-inch cookies
Ingredients
Preparation
Step 1
Combine the almonds and confectioners’ sugar in a food processor and pulse until the almonds are finely ground, about 1 minute.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
When ready to bake, preheat the oven to 375°F.
Step 6
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.
Step 7
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.
Step 8
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.
