Cornmeal Thumbprint Cookies

Name: Cornmeal Thumbprint Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 118 milliliters blanched, unsalted almonds; 1 large egg; 237 milliliters all-purpose flour; 1 Tbsp finely grated lemon zest; 118 milliliters powdered sugar; 1 teaspoons kosher or sea salt; 59 milliliters raspberry or strawberry jam; 10 Tbsps unsalted butter, cut into 1/4-inch cubes; 1 teaspoon vanilla extract; 118 milliliters yellow cornmeal

Need a vegetarian dessert? Cornmeal Thumbprint Cookies could be a tremendous recipe to try. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 24. One serving contains 112 calories, 2g of protein, and 7g of fat. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up strawberry jam, sea salt, flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 32

Equipment you will use

Oven

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.

Ingredients you will need

Almonds

Sugar

Equipment you will use

Food Processor

Bowl

Add flour and next 3 ingredients, and pulse several times.

Ingredients you will need

All Purpose Flour

Add butter, and pulse until mixture is crumbly and resembles coarse meal.

Ingredients you will need

Butter

Whisk together egg and vanilla in a small bowl, and add to almond mixture. Pulse until dough becomes sticky.

Ingredients you will need

Vanilla

Almonds

Dough

Egg

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Dough

Wrap