Cornmeal Thumbprint Cookies With Tomato Jam

1. 1

   Beat butter and powdered sugar at medium speed with a heavy-duty electric stand mixer 2 to 3 minutes or until pale and fluffy. Add egg yolk and vanilla, beating until blended.

2. 2

   Stir together flour and next 4 ingredients in a small bowl. Gradually add flour mixture to butter mixture, beating at low speed until blended after each addition.

3. 3

   Turn dough out onto a lightly floured surface; knead 3 to 4 times. Shape dough into a 1-inch-thick disk. Wrap tightly in plastic wrap, and chill 2 to 24 hours.

4. 4

   Preheat oven to 350u00b0. Stir together pecans and granulated sugar in a small bowl. Shape chilled dough into 1-inch balls. Lightly beat egg white. Dip each ball into egg white; dredge in pecan mixture. Place 1 inch apart on a parchment paper-lined baking sheet. Press thumb into each ball, forming an indentation.

5. 5

   Bake at 350u00b0 for 10 minutes. Remove from oven, and, using back of a spoon, press indentations again. Spoon about 1/2 tsp. Tomato Jam into each indentation. Bake 8 to 10 more minutes or until golden brown. Cool on baking sheets 5 minutes; transfer to a wire rack, and cool completely. Store in an airtight container up to 4 days.

* Per serving · 4 servings · Values may vary.