Cornmeal Thumbprint / Tomato Jam

Categories: cookies

Ingredients

• 1/2 cup butter, softened
• 1/2 cup powdered sugar
• 1 large egg, separated
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 3/4 cup plain yellow cornmeal
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped pecans, lightly toasted
• 3 tablespoons granulated sugar
• Parchment paper
• Tomato Jam
• 1 1/2 pounds assorted tomatoes
• 1 cup sugar
• 1/4 cup apple cider vinegar
• 1 tablespoon orange zest
• 3 tablespoons fresh orange juice
• 1 tablespoon grated fresh ginger
• 2 teaspoons sea salt
• 1 teaspoon ground coriander
• 4 whole cloves

Directions

1. Beat butter and powdered sugar at medium speed with a heavy-duty electric stand mixer 2 to 3 minutes or until pale and fluffy. Add egg yolk and vanilla, beating until blended.

2. Stir together flour and next 4 ingredients in a small bowl. Gradually add flour mixture to butter mixture, beating at low speed until blended after each addition.

3. Turn dough out onto a lightly floured surface; knead 3 to 4 times. Shape dough into a 1-inch-thick disk. Wrap tightly in plastic wrap, and chill 2 to 24 hours.

4. Preheat oven to 350°. Stir together pecans and granulated sugar in a small bowl. Shape chilled dough into 1-inch balls. Lightly beat egg white. Dip each ball into egg white; dredge in pecan mixture. Place 1 inch apart on a parchment paper-lined baking sheet. Press thumb into each ball, forming an indentation.

5. Bake at 350° for 10 minutes. Remove from oven, and, using back of a spoon, press indentations again. Spoon about 1/2 tsp. Tomato Jam into each indentation. Bake 8 to 10 more minutes or until golden brown. Cool on baking sheets 5 minutes; transfer to a wire rack, and cool completely. Store in an airtight container up to 4 days.

6. Tomato Jam

7. Bring 6 qt. water to a boil in a large Dutch oven over high heat. Add tomatoes, and boil 1 minute to loosen skins. Drain and plunge tomatoes into ice water to stop the cooking process. Peel tomatoes over a medium saucepan, letting juices drip into saucepan. Core and chop tomatoes; place in saucepan. Stir in sugar and next 7 ingredients. Bring to a low boil over medium heat; reduce heat to low, and simmer 30 to 40 minutes or until thickened.

8. Remove and discard cloves. Mash tomato mixture to desired consistency, using a potato masher. Remove from heat, and cool 20 minutes. Refrigerate in an airtight container up to 1 month.

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