Cornmeal Cookies

I usually prefer savory to sweet.  I would rather eat a steamed dumpling than have a slice of cake.  If it is sweet, I love it with some salt.  Remember the McGriddle?  Loved it.  Miss it.  So, when it comes to sweets, less sweet is better.  


These are polenta raspberry jam thumbprint cookies (that is a mouthful).  The base is Martha Stewart and the jam and thumbprint part is all me.

They tasted much better than they look

1 3/4 C. flour
1 C. polenta or coarse yellow cornmeal
1/2 t. salt
1 C. (2 sticks) unsalted butter, room temperature
2/3 C. sugar
1 T. lemon zest
1 large egg plus 1 large egg yolk
1 t. vanilla extract
raspberry jam


1.  Preheat oven to 350.  Whisk together flour, polenta, and salt in a bowl.
2.  Put butter, sugar, and lemon zest in a bowl and mix.  Add egg and egg yolk, one at a time, beating after each addition to combine.  Mix in vanilla.  Gradually add flour mixture, and beat until just combined.  Chill dough for an hour.
3.   Roll dough into one inch balls.  Press your thumb into each and fill with raspberry jam.  Bake for 18 minutes.


I now have a whole bag of cornmeal in the pantry.  What to make next...