Cornmeal Thumbprints

By PotsandPans Culinary Team
Surprise your friends with these unique cookies. Be careful though, you can't eat just one!
  • Yield: 4 dozen
  • Course: Dessert


  • Butter
  • Egg yolks
  • flour
  • nutmeg
  • Raspberry jam
  • Salt
  • sugar
  • Yellow cornmeal


  1. 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.
  2. 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.