Cornmeal Thumbprint Cookies with Strawberry Jalapeño Fruit Spread

🧂 Ingredients

• 1 cup all-purpose flour
• 1/3 cup yellow cornmeal
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon salt
• 1/2 cup
• 1 stick butter

  softened
• 1/2 cup packed brown sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1/2 cup Smucker’s Fruit & Honey Strawberry Jalapeño Fruit Spread

Instructions

• 1 1. Using electric mixer, beat butter, brown sugar, and lemon peel in large bowl
  until fluffy, about 3 minutes. Beat in egg yolk and vanilla.
• 2 2. In a separate bowl, whisk the flour, cornmeal, cinnamon, nutmeg and salt
  until blended. Beat dry ingredients into butter mixture in 2 additions. Gather
  dough into ball, wrap tightly in plastic or parchment paper and chill for at
  least 30 minutes and up to 24 hours.
• 3 3. Preheat oven to 350°. Shape chilled dough into 1-inch balls. Place 1 inch
  apart on a parchment paper-lined baking sheet. Press thumb into each ball,
  forming an indentation. Fill each cookie with about 1/8 teaspoon fruit spread.
• 4 4. Bake at 350° for 10 minutes. Bake for 10 – 12 minutes or until golden brown.
  Cool on baking sheets 5 minutes; transfer to a wire rack, and cool completely.
  Store cookies in an airtight container up to 4 days.
• 5 Recipe adapted from MyRecipes.com
  [http://www.myrecipes.com/recipe/cornmeal-thumbprint-cookies-tomato-jam].

Nutrition Info