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You are here: Home / Recipes / Cornmeal Thumbprint Sugar Cookies with Strawberry Jalapeño Jam

Cornmeal Thumbprint Sugar Cookies with Strawberry Jalapeño Jam

September 27, 2016 by

Cornmeal Thumbprint Sugar Cookies with Strawberry Jalapeño Jam

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Cornmeal Thumbprint Sugar Cookies with Strawberry Jalapeño Jam
Cornmeal Thumbprint Sugar Cookies with Strawberry Jalapeño Jam, and a white chocolate drizzle, are a so full of flavor that will delight your tastebuds!

Ingredients

  • 1/2 cup unsalted butter (softened)
  • 2/3 cups granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/3 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1/2 cup Smucker's Fruit & Honey Strawberry Jalapeño Jam
  • 2oz white chocolate (melted)

Directions

Step 1
Preheat oven to 350.
In a mixing bowl, cream butter and sugar. Add egg, vanilla, and salt and mix well. Mix in cornmeal and flour.
Step 2
Roll into 1" balls and place on a cookie sheet 2" apart. Using your thumb, make a well in the center of each cookie and fill with 1/4 tsp jam. Bake 8-9 minutes (cookies remain light in color). Let cool a few minutes on the cookie sheet before transferring to a cooling rack.
Step 3
When cookies have cooled, drizzle with melted white chocolate. Once the chocolate has set up, store in a tightly sealed container.
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