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!
- 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)
|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.
|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.|
|When cookies have cooled, drizzle with melted white chocolate. Once the chocolate has set up, store in a tightly sealed container.|