Wondering how to put that bag of cornmeal in your cupboard to good use? Whip up a batch of our cute Cornmeal Thumbprint Cookies With Strawberry Jam!
I have a whole lot of grains and flours in my well-stocked pantry, but oddly enough, I only buy a bag of cornmeal at the end of the year, when I use it to make my Thanksgiving cornbread. I am ashamed to say that it’s usually the case that sometime in May or June, I discover that bag and, feeling guilty, go on a mission to immediately put it to good use. Sometimes I’ll make my own version of the arepas I grew up with. I’ll fry them in butter and serve them with a hearty tofu scramble or a good lentil soup. Other times, I’ll opt for a cake, such as the blood orange one I made for my friend’s book club lunch, or even use it to make cookies. My cornmeal, dried fig, and orange biscotti were quite the hit, I can tell you!
My latest creation with leftover cornmeal, however, is this delightful recipe. I’ve always loved the cuteness factor of thumbprint cookies, and for some reason, making and eating them always seems to bring out the kid in me. Flavored with a touch of lemon zest (which pairs beautifully with cornmeal), these pretty cookies are filled with a heart of strawberry jam. Of course, nothing is stopping you from trying a different jam. In fact, I think they would be heavenly with some dulce de leche instead. In that case, I would suggest leaving out the lemon zest, though.
However you choose to make them, one thing is certain: they’re guaranteed to disappear in no time! Better double up on that batch!
Other ideas for using cornmeal
If, like me, you have some cornmeal you need to use up, here are a few ideas to get you started:
- Use it in baked goods such as muffins, cakes, and, of course, cookies. It adds a delightfully nutty flavor and subtle textural crunch! You can also use it in things like pie crusts and toppings for cobblers.
- As a breading for meat or vegetables. Use it to make everything from the crispiest fried chicken to beautifully golden onion rings. And how about that good ol’ American classic known as fried green tomatoes?
- As a topping for casseroles. One of my favorite recipes is an oven-baked chili topped with a cornmeal and cheddar cheese crust. So delicious!
- In breakfast recipes such as pancakes or waffles. With blueberries, it’s a match made in heaven.
How do I store leftovers?
Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. For longer storage, flash-freeze them on a baking tray for 1 hour before transferring them to a Ziploc bag or freezer-safe container and freezing them for up to 3 months. They thaw quickly at room temperature.
Serving suggestions
Pair a few of these cookies with a cup of coffee or tea, or opt for a cold drink, such as our Sweet Citrus Mint Iced Tea. You can also serve a few over a bowl of Condensed Milk Ice Cream or as an additional finishing touch to our Strawberry-Banana Pudding Cups, an irresistible way to round off any children’s birthday party!
Cornmeal Thumbprint Cookies With Strawberry Jam
Ingredients
- 1/2 cup butter softened
- 1/2 cup packed brown sugar
- 1 teaspoon lemon zest
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup yellow cornmeal
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/4 cup strawberry jam
Instructions
- Using an electric mixer, beat butter, brown sugar, and lemon zest in large bowl until fluffy, about 3 minutes. Beat in egg yolk and vanilla.
- In a separate bowl, whisk the flour, cornmeal, cinnamon, nutmeg, and salt until blended. Beat dry ingredients into butter mixture in 2 additions.
- Gather dough into a ball, wrap it tightly in plastic wrap or parchment paper and chill for at least 30 minutes and up to 24 hours.
- Preheat oven to 350℉ and line 2 baking sheets with parchment paper. Shape chilled dough into 1-inch balls. Place the balls 1 inch apart on the baking sheet.
- Press your thumb into each ball, forming an indentation. Fill each cookie with about 1/4 to 1/2 teaspoon of jam.
- Bake for 10 to 12 minutes or until golden brown. Cool on baking sheets for 5 minutes. Transfer to a wire rack and cool completely, approximately 30 minutes.
That spread sounds utterly amazing. I love the kick in it!
I make cookies that look like this all the time, however with a jalepeno strawberry spread – now that sounds soo good!