Cornmeal Thumbprint Cookes with Lime Jelly Filling
These savory thumbprint cookies are made with polenta or cornmeal and then filled with lime marmalade. Hot pepper jelly would also make a great filling for these savory cookies.
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 teaspoon 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.
Notes
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