Cornmeal gives these cookies a whole grain crunch, similar to a cornmeal biscuit. Adding the lime jelly (or other flavor of jelly or preserve) adds sweetness without the predominant sugary taste of many cookies. These rustic, savory thumbprint cookies make a beautiful addition to the holiday cookie platter or a creative cookie to include in the holiday cookie swap.Jump to Recipe
This post may contain affiliate links, and you can read our disclosure information here–
What is the Best Filling for Thumbprint Cookies?
I filled these savory thumbprints with a lime marmalade, but of course you can use any type of preserve you want in thumbprint cookies, which is why they are so wonderful. Please a variety of palates and make your cookie tray beautiful with any of the following flavors:
- Lemon (or citrus) Filled Shortbread Thumbprint Cookies
- Chocolate Peanut Butter Thumbprint Cookies (with Raspberry filling)
- Savory Thumbprint Cookies with Hot Pepper Jelly Filling
- Ginger-Spiced Shortbread Thumbprint Cookies
- Chocolate Sprinkles Thumbprint Cookies with Nutella
Frequently Asked Questions
Yes! You can freeze the dough with the thumbprint indentation already made, or just freeze the dough in balls and make the indentations after they have thawed enough to allow the indent.
It is quite normal for thumbprint cookies to have cracked edges and it actually can add to the rustic appeal. If you don’t like the cracks, smooth them out with your (warm) fingers.
Cornmeal Thumbprint Cookes with Lime Jelly Filling
- ½ cup plus 2 Tbsp. butter room temperature
- ⅓ cup sugar
- 1 egg at room temperature
- 1 tsp vanilla
- 1 cup all-purpose flour sifted
- ½ cup cornmeal polenta
- ½ cup ground almonds I used sliced almonds and ground them in coffee grinder to a fine grind
- ¼ cup lime marmalade or lime jelly
- Preheat oven to 350 degrees F. Line 2 baking trays with parchment paper
- Using stand mixer with paddle attachment, beat butter and sugar until pale and creamy. Add egg and vanilla and beat until just combined.1/2 cup plus 2 Tbsp. butter, 1/3 cup sugar, 1 egg, 1 tsp vanilla
- Add flour, cornmeal and ground almonds, a little at a time, with the mixer turned on low.1 cup all-purpose flour, 1/2 cup cornmeal, 1/2 cup ground almonds
- Using hands or small scoop (melon baller), make dough into balls and place on lined trays. Use your thumb to make a deep indent in center of each ball.
- Bake each tray 20 minutes, or until cookies are golden underneath and pale on top (be careful not to overcook). Transfer to wire rack to cool.
- Fill with a small spoonful of lime jelly (or jelly of your choice)1/4 cup lime marmalade or lime jelly
- Cookies will keep in an airtight container for 3-5 days.