Cornmeal Thumbprints With Tomato Jam

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This article was published 14/12/2016 (3534 days ago), so information in it may no longer be current.

Here, a cornbread sweetness meets the tang of tomato jam. The cookies look holiday-festive but would be suitable as anytime nibbles with cocktails. Makes two dozen cookies.

Cornmeal Thumbprints With Tomato Jam

For the jam
675 g (1 1/2 lb) red, round tomatoes
250 ml (1 cup) granulated sugar
125 ml (1/2 cup) apple cider vinegar
15 ml (1 tbsp) finely grated orange zest plus 45 ml (3 tbsp) fresh orange juice (from 1 large orange)
15 ml (1 tbsp) peeled, grated fresh ginger root
10 ml (2 tsp) sea salt
5 ml (1 tsp) ground coriander
4 whole cloves

For the cookies
125 ml (1 stick) unsalted butter, at room temperature
125 ml (1/2 cup) confectioner’s sugar
1 large egg, separated into white and yolk
5 ml (1 tsp) vanilla extract
180 ml (3/4 cup) flour, plus more for the work surface
180 ml (3/4 cup) yellow cornmeal
5 ml (1 tsp) finely grated lemon zest
2.5 ml (1/2 tsp) kosher salt
1 ml (1/4 tsp) freshly grated nutmeg
125 ml (1/2 cup) lightly toasted chopped pecans
45 ml (3 tbsp) granulated sugar
 

For the jam

Fill a bowl with ice and cool water.

Score a shallow X in the bottom of each tomato. Place the tomatoes in a pot of boiling water for a minute or two, then drain and place the tomatoes in the ice-water bath.

Once they’re cool enough to handle, peel them and discard the skins.

Hull and chop the tomatoes, transferring them and their juices to a medium saucepan over medium heat.

Add the granulated sugar, apple cider vinegar, orange zest, orange juice, ginger, sea salt, coriander and cloves, stirring to incorporate.

Once the mixture is bubbling at the edges, reduce the heat to medium-low.

Cook for about 45 minutes or until the mixture has thickened a bit.

Discard the cloves.

Let cool for 20 minutes, then transfer to a container and refrigerate until ready to use. The yield is about 500 ml (2 cups); you’ll need 125 ml (1/2 cup) for this recipe, and the rest can be refrigerated for up to 1 month.

For the cookies

Combine the butter and confectioner’s sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for several minutes, until light and fluffy.

Stop to scrape down the bowl.

Add the egg yolk and vanilla extract; beat on low speed until incorporated.

Lightly flour a work surface.

Combine the flour, cornmeal, lemon zest, kosher salt and nutmeg in a separate bowl; gradually add this mixture to the butter mixture, beating on low speed until just blended, to form a soft dough.

Turn the dough out onto the floured surface; knead four times, then shape it into a 1-inch-thick disk.

Wrap in plastic wrap and refrigerate for 2 to 24 hours.

Preheat the oven to 175 C (350 F).

Line two baking sheets with parchment paper or silicone liners.

Stir together the pecans and granulated sugar in a small bowl.

Lightly beat the egg white.

Shape the dough into 24 2.5-cm (one-inch) balls.

Dip each one into the egg white, then coat in the pecan mixture.

Space the balls at least 2.5 cm (1 inch) apart on the baking sheets.

Use your clean thumb to make an indentation at the centre of each dough ball that’s large enough to hold some jam.

Bake one sheet at a time (middle rack) for 10 minutes, then remove from the oven and reinforce/re-press the indentations.

Spoon some tomato jam into each indentation. Return to the oven; bake for 10 minutes or until golden brown.

Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Adapted from The Southern Cookie Book, by the editors of Southern Living (Oxmoor House, 2016.)

— Washington Post