Cornmeal Thumbprint Cookies
Course: Dessert12
servings10
minutes10
minutesPlace Ricotta and chopped basil leaves in a bowl and combine with salt and pepper set aside. Meanwhile, drain artichokes. Take toasted baguette and spoon a dollop of whipped ricotta and basil, add some porchetta, and top with a grilled artichoke, Garlic & Basil Bruschetta and fresh Parmesan. Place in a 400-degree oven for five minutes. Let cool and serve.
Ingredients
1 c butter, softened.
1 c of packed brown sugar
2 egg yolks
2 cups of flour
2/3 c cornmeal
½ baking powder
1 tsp vanilla
¼ c Four Star Provisions Texas Heat Pepper Jelly
Directions
Preheat oven to 350°. Combine dry ingredients.
In a large bowl, beat butter with mixer for 30 seconds.
Place beaten eggs in a large mixing bowl; whisk in the sugars until well blended.
Then beat in egg yolks and vanilla until creamy. Beat in dry ingredients.
Shape dough into ¾” balls. Place 1” apart on ungreased cookie sheet.
Lightly press the tip of your thumb into the center of each ball of dough. Fill each center with about 1/8 tsp of Jelly.
Bake for about 10 minutes. Cool on cookie sheet for 1 minute, then transfer to a wire rack and let cool.
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