If you made the Tomato Jam last week, you know how easy it is to make and how delicious it is on sandwiches, as a spread and as part of a main course sauce. BUT here’s something I am betting you never thought to use it in…COOKIES. Yup. Cookies. The savory jam in the sweet-ish cookie is an unexpected winner. I gave my second batch of cookies away after I first made this recipe and got a unanimous “WOW” from my tasters. They look cool too-saffrony colored dough with bright red centers. Remember we eat with our eyes first. And best of all, they freeze perfectly with little or no loss of freshness when defrosted. These will be a hit, especially in that in-between time after summer and before Halloween sweets hit. Seriously, MAKE THESE!
Cornmeal Tomato Jam Thumbprints
½ C. butter at room temperature
½ C. powdered sugar
1 large egg, separated
1 tsp. vanilla extract
¾ C. all-purpose flour
¾ C. yellow cornmeal
1 tsp. lemon zest
½ tsp kosher salt
¼ tsp. ground nutmeg
½ C. chopped pecans, lightly toasted
2 TBL. granulated sugar
½ C. Tomato Jam
- Beat the butter and powdered sugar together until pale and fluffy.
- Add the egg YOLK and beat until blended.
- Stir together the flour, cornmeal, salt and nutmeg until blended.
- Gradually (in 3-4 segments) add this flour mixture to the beaten butter mixture just until blended.
- Turn the dough out onto a lightly floured counter and gather the dough into a ball, kneading lightly a few times. Flatten into a 1” thick disk, wrap in plastic wrap and chill at least 2 hours or up to 24 hours.
- Preheat oven to 350°.
- Line a couple of baking sheets with parchment.
- Stir together the pecans and granulated sugar in a small flat bowl.
- Lightly beat the room temperature egg white until frothy.
- Shape the chilled dough into 1” balls and dip into the egg white and then dredge in the pecan/sugar mixture.
- Place the balls on the parchment lined baking sheets about 1” apart-these cookies don’t spread much- and press a thumbprint. Into the center of each cookie (Yup. That’s why they call them THUMPRINT COOKIES!). I use a small melon baller tool turned scoop-side up to make the indents uniform, but a thumb will do the job.
- Bake at 350° for 10 minutes.
- Remove them from the oven, press indentations again and fill with about ½ tsp. of Tomato Jam.
- Bake 8-10 minutes more or until golden.
- Cool on a wire rack. These will late 4 days sealed in an airtight container or 4 months in the freezer.
So, offer to take those less-than-perfect tomatoes off your neighbors hands and then gift them with Cornmeal Tomato Jam Thumbprints.