Cornmeal Thumbprint Cookies
Servings
12
servingsPrep time
10
minutesBaking Time
10
minutesIngredients
- 1 c
butter, softened
- 1 c
packed brown sugar
- 2
egg yolks
- 2 c
flour
- 2/3 c
cornmeal
- 1/2 tsp
baking powder
- 1 tsp
vanilla
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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