Cornmeal guava thumbprint cookies

6 Servings

Ingredients

Quantity Ingredient
1 cup All purpose flour
⅓ cup Cornmeal
½ teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
⅛ teaspoon Salt
½ cup Unsalted butter, room temp
½ cup Firmly packed brown sugar
1 Egg yolk
¾ teaspoon Vanilla

Directions

Guava Jelly or Apricot-Pineapple preserves Preheat oven to 350 degrees. Combine all-purpose flour, cornmeal, ground cinnamon, nutmeg and salt in medium bowl. Using electric mixer, beat unsalted butter and brown sugar in large bowl until fluffy. Mix in egg yolk and vanilla extract. Mix in dry ingredients.

Form dough into 1-inch balls. Arrange on ungreased baking sheet, spacing 1½ inches apart. Make depression in center of each using thumb or handle of wooden spoon. Bake 10 minutes. Fill depressions with jelly. Continue baking until bottoms of cookies are brown, about 10 minutes. Cool on rack. (Can prepared 1 week ahead. Refrigerate in airtight container.)

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