1 c All purpose flour
1/3 c Cornmeal
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/8 ts Salt
1/2 c Unsalted butter, room temp
1/2 c Firmly packed brown sugar
1 Egg yolk
3/4 ts Vanilla
Guava Jelly or Apricot-Pineapple preserves
Preheat oven to 350 degrees. Combine all-purpose flour, cornmeal,
ground cinnamon, nutmeg and salt in medium bowl. Using electric
mixer, beat unsalted butter and brown sugar in large bowl until
fluffy. Mix in egg yolk and vanilla extract. Mix in dry ingredients.
Form dough into 1-inch balls. Arrange on ungreased baking sheet,
spacing 1 1/2 inches apart. Make depression in center of each using
thumb or handle of wooden spoon. Bake 10 minutes. Fill depressions
with jelly. Continue baking until bottoms of cookies are brown, about
10 minutes. Cool on rack. (Can prepared 1 week ahead. Refrigerate in
airtight container.)
Yields
6 Servings