I did mention that I like thumbprint cookies, right?
Well, here is another one that we tried last week. My daughter has been on a cooking spree! I am proud to say that although we are making a lot of cookies, we have been so well behaved. I have limited myself to two cookies a day. My inclination is to eat about a dozen, but I am doing a good job not scarfing them all.
These are slightly modified from a Martha Stewart recipe. I thought that the cookie was melt-in-your-mouth, but different because of the slight crunch of the cornmeal. And then the tart cranberry filling…..just perfect!
Cranberry Orange Thumbprints
1 c. flour
1/2 c. cornmeal
1/2 tsp. salt
4 oz. butter
1/2 c. plus 1 T. sugar
1 tsp. packed freshly grated orange zest
1 large egg, separated
1 c. fresh cranberries
1/2 c. water
1/4 c. plus 1 T. sugar
1 tsp. orange zest
Whisk together the flour, cornmeal, and salt. In a mixer, beat the butter, sugar, egg yolk, and orange zest, starting with the butter and beating after each ingredient. Add flour mixture to butter mix, and beat slowly until combined. It may look like it won’t come together, but it will if you keep mixing it.
Roll dough into 1 to 1 1/4” balls. Roll each ball in beaten egg white, and then in the remaining 1/4+ c. sugar. Place on a parchment lined baking sheet. Make an indent in each cookie.
Bake at 350 degrees for 10-12 minutes, until just lightly brown on the bottom.
While the cookies are baking, make the cranberry filling. Assemble all the ingredients into a small pan, bring to a boil, and then simmer on the stove until thick and jam-like. Let cool, but if it is still a bit warm when you fill the cookies it will be fine.
Once the cookies are out of the oven, let them cool, and then fill with the cooled cranberry mixture.
Put them on a plate and watch them disappear!