The unexpected crunch of cornmeal gives this version of classic thumb-print cookies a distinctly Southern accent. When making these jam-filled cookies, try using several different jams and preserves, such as blackberry, raspberry, and Brandied Figs (page 301).

　　

Ingredients

makes about 2 1/2 dozen 2- to 2 1/2-inch cookies

　　1/2 cup blanched, unsalted almonds

　　1/2 cup confectioners’ sugar, sifted

　　1 1/4 cups all-purpose flour

　　1/2 cup yellow cornmeal

　　Zest of 1 lemon

　　1/2 teaspoon kosher salt

　　1/4 teaspoon freshly grated nutmeg

　　8 tablespoons (1 stick) cold unsalted butter, cut into small pieces

　　1 large egg

　　1 teaspoon pure vanilla extract

　　2/3 cup peach or your favorite fruit preserves

　　

Step 1

Combine the almonds and confectioners’ sugar in a food processor and pulse until the almonds are finely ground, about 1 minute.

　　

Step 2

Add the flour, cornmeal, lemon zest, salt, and nutmeg and pulse several times to mix. Add the butter and pulse until the mixture resembles coarse meal.

　　

Step 3

Stir the egg and vanilla in a small bowl and add to the almond-butter mixture. Pulse just until the dough begins to stick together.

　　

Step 4

Transfer the dough to a lightly floured work surface and knead several times to form a flat disk. Wrap tightly in parchment paper or plastic and refrigerate for about 1 hour, until slightly firm.

　　

Step 5

When ready to bake, preheat the oven to 375°F.

　　

Step 6

Pinch off small pieces of the dough and roll into 1-inch balls. Place the balls on ungreased baking sheets, spaced about 2 inches apart. Using your thumb, press the center of each cookie to form an indentation.

　　

Step 7

Spoon a heaping 1/2 teaspoon of preserves in the indentation of each cookie. Bake for about 15 minutes, until golden brown around the edges.

　　

Step 8

Remove from the oven and let cool on the baking sheets for about 5 minutes. Serve warm or transfer to a baking rack to cool completely. Store in an airtight container until ready to serve, or for up to 4 days.

　　Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.