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.