Snack: Cornmeal Thumbprint Cookies with Tomato Jam Recipe | MyRecipes

This clever take on beloved thumbprint cookies is sweet and savory. Refrigerated dough keeps for days, and the baked cookies freeze well.

This recipe includes superfoods such as:

Lemon

Health benefits of Cornmeal Thumbprint Cookies with Tomato Jam Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/2 cup butter, softened
1/2 cup powdered sugar
1 large egg, separated
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup plain yellow cornmeal
1 teaspoon lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans, lightly toasted
3 tablespoons granulated sugar
Parchment paper
1/2 cup Tomato Jam

Instructions

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.
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.
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.
Preheat oven to 350 °. 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.
Bake at 350 ° 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.