Dessert

Cornmeal Thumbprint Cookies

Name: Cornmeal Thumbprint Cookies
Total time: 45 min
Yield: 24 servings
Ingredients: 1/2 cup blanched, unsalted almonds; 1 large egg; 1 cup all-purpose flour; 1 tablespoon finely grated lemon zest; 1/2 cup powdered sugar; 1/2 teaspoon kosher or sea salt; 1/4 cup raspberry or strawberry jam; 10 tablespoon unsalted butter, cut into 1/4-inch cubes; 1 teaspoon vanilla extract; 1/2 cup yellow cornmeal

7 October 2026

Not yet ratedRate Recipe

Total Time45 Mins

Serves24

Per Serving$0.23

Photo coming soon

Cornmeal Thumbprint Cookies requires roughly 45 minutes from start to finish. This lacto ovo vegetarian recipe serves 24 and costs 23 cents per serving. One serving contains 112 calories, 2g of protein, and 7g of fat. This recipe is liked by 1 foodies and cooks.

Vegetarian Dessert Eggs Almond Cornmeal

Method:

1
Preheat oven to 32
2
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.
3
Add flour and next 3 ingredients, and pulse several times.
4
Add butter, and pulse until mixture is crumbly and resembles coarse meal.
5
Whisk together egg and vanilla in a small bowl, and add to almond mixture. Pulse until dough becomes sticky.
6
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.
7
Divide dough into 24 portions; roll each portion into a ball.
8
Place balls on an ungreased baking sheet, about 2 inches apart. Press a thumb into center of each cookie to make an indentation.
9
Spoon 1/2 teaspoon jam into each indentation.
10
Bake 15 minutes or until cookies are light golden brown.
11
Remove from oven; cool on baking sheet 5 minutes, then transfer cookies to wire racks to cool completely.