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1
Preheat oven to 375F.
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2
Lightly coat an 11 by 17-inch rimmed baking sheet with cooking spray, and line bottom with parchment paper.
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3
Spoon jam into a bowl, and beat with a rubber spatula to smooth out texture; set aside.
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4
In another bowl, whisk together flour, cornmeal, and salt.
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5
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.
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6
Add eggs one at a time, beating until smooth after each addition.
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7
Reduce speed to low, add reserved flour mixture, and beat until thoroughly combined.
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8
Remove 1 3/4 cups of the dough; use it to fill a pastry bag fitted with a plain round tip (such as Ateco #11).
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9
Fold the end over to keep dough from drying out.
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10
Using an offset spatula, spread the remaining dough into prepared pan as evenly and smoothly as possible.
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11
Bake until golden brown, about 20 minutes.
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12
Remove pan from oven, and transfer to a heatproof surface.
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13
Using an offset spatula, spread jam on top in an even layer.
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14
Using a prepared pastry bag, pipe parallel lines of dough spaced 1 inch apart over the jam.
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15
Pipe perpendicular lines of dough at 1-inch intervals over first lines.
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16
Place in oven and bake until golden, 20 to 25 minutes, rotating sheet halfway through.
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17
Transfer to a wire rack to cool.
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18
Cut into 1 1/2 by 3-inch bars or 3-inch squares.
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19
Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.
