Cornmeal Thumbprints with Tomato Jam
Ingredients
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/2 cup confectioners' sugar
- 1 large egg, separated into white and yolk
- 1 teaspoon vanilla extract
- 3/4 cup flour, plus more for the work surface
- 3/4 cup yellow cornmeal
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup lightly toasted chopped pecans (see NOTE)
- 3 tablespoons granulated sugar
Directions
- For the cookies: Combine the butter and confectioners' sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for several minutes, until light and fluffy. Stop to scrape down the bowl. Add the egg yolk and vanilla extract; beat on low speed until incorporated.
- Lightly flour a work surface.
- Combine the flour, cornmeal, lemon zest, kosher salt and nutmeg in a separate bowl; gradually add this mixture to the butter mixture, beating on low speed until just blended, to form a soft dough. Turn the dough out onto the floured surface; knead four times, then shape it into a 1-inch-thick disk. Wrap in plastic wrap and refrigerate for 2 to 24 hours.
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone liners.
- Stir together the pecans and granulated sugar in a small bowl. Lightly beat the egg white.
- Shape the dough into twenty-four 1-inch balls. Dip each one into the egg white, then coat in the pecan mixture. Space the balls at least 1 inch apart on the baking sheets. Use your clean thumb or the small end of a melon baller to make an indentation at the center of each dough ball that's large enough to hold some jam.
- Bake one sheet at a time (middle rack) for 10 minutes, then remove from the oven and reinforce/re-press the indentations. Spoon some tomato jam into each indentation. Return to the oven; bake for 10 minutes or until golden brown. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.