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Cornmeal Thumbprint Cookies made with Smucker's Fruit & Honey™ Strawberry Jalapeño Fruit Spread are wonderfully sweet and savory, and a clever twist on the classic jam-filled thumbprint cookie.

Cornmeal Thumbprint Cookies with Strawberry Jalapeño Fruit Spread

About a Mom
Cornmeal Thumbprint Cookies made with Smucker's Fruit & Honey™ Strawberry Jalapeño Fruit Spread are wonderfully sweet and savory, and a clever twist on the classic jam-filled thumbprint cookie.
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Ingredients
  

  • 1 cup all-purpose flour 1/3 cup yellow cornmeal 1/2 teaspoon ground cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon salt
  • 1/2 cup 1 stick butter, softened 1/2 cup (packed) brown sugar 1 egg yolk 1 teaspoon vanilla extract 1 teaspoon lemon zest
  • 1/2 cup Smucker's Fruit & Honey Strawberry Jalapeño Fruit Spread

Instructions
 

  • 1. Using electric mixer, beat butter, brown sugar, and lemon peel in large bowl until fluffy, about 3 minutes. Beat in egg yolk and vanilla.
  • 2. 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 ball, wrap tightly in plastic or parchment paper and chill for at least 30 minutes and up to 24 hours.
  • 3. Preheat oven to 350°. Shape chilled dough into 1-inch balls. Place 1 inch apart on a parchment paper-lined baking sheet. Press thumb into each ball, forming an indentation. Fill each cookie with about 1/8 teaspoon fruit spread.
  • 4. Bake at 350° for 10 minutes. Bake for 10 - 12 minutes or until golden brown. Cool on baking sheets 5 minutes; transfer to a wire rack, and cool completely. Store cookies in an airtight container up to 4 days.
  • Recipe adapted from MyRecipes.com.
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