Cornmeal Thumbprint Cookies Recipe

Name: Cornmeal Thumbprint Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup blanched, unsalted almonds; 1/2 cup powdered sugar; 1 cup all-purpose flour; 1/2 cup yellow cornmeal; 1/2 teaspoon kosher or sea salt; 1 tablespoon finely grated lemon zest; 10 tablespoon unsalted butter, cut into 1/4-inch cubes; 1 large egg; 1 teaspoon vanilla extract; 1/4 cup raspberry or strawberry jam

Servings: persons

1
Preheat oven to 325u00b0.
2
Combine almonds and sugar in the bowl of a food processor fitted with a metal blade; puree until almonds are finely ground, about 1 minute.
3
Add flour and next 3 ingredients, and pulse several times. Add butter, and pulse until mixture is crumbly and resembles coarse meal.
4
Whisk together egg and vanilla in a small bowl, and add to almond mixture. Pulse until dough becomes sticky.
5
Transfer dough to a lightly floured work surface, and knead several times to form a disk. (Dough will be soft.) Cover with plastic wrap, and chill 30 minutes.
6
Divide dough into 24 portions; roll each portion into a ball. Place balls on an ungreased baking sheet, about 2 inches apart. Press a thumb into center of each cookie to make an indentation.
7
Spoon 1/2 teaspoon jam into each indentation. Bake 15 minutes or until cookies are light golden brown. Remove from oven; cool on baking sheet 5 minutes, then transfer cookies to wire racks to cool completely.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup blanched, unsalted almonds, 1/2 cup powdered sugar, 1 cup all-purpose flour, 1/2 cup yellow cornmeal, and more.

Yes, Cornmeal Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cornmeal Thumbprint Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions