Cornmeal Thumbprint Cookies
Sometimes you need a vessel for jam and toast won’t do. We got a shipment of gorgeous, freshly milled cornmeal from Grist & Till this week and paired the sweet corn with last season’s peach jam, but you can use any preserve or curds you love. You can purchase the cornmeal and other gorgeous whole grain flours right in front of the classroom.
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Ingredients
- 1-1/2 cups Cornmeal 200g
- 1-1/4 cups Flour 160g
- 3 Yolks 60g
- 1 cup Powdered sugar 112g
- 6 ounces Cold, salted butter 170g, or unsalted and add a pinch of salt
Instructions
- In the bowl of a stand or hand-held mixer, place all ingredients together and sand with the paddle attachment just until it all comes together.
- Scoop onto parchment-paper lined cookie sheet and dimple the center. Add your favorite jam and bake at 350 until golden brown on the edges.
