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Lightly sweet cornmeal cookies with a rich and creamy strawberry cream cheese filling.
Preheat your oven to 350°F. Line a baking sheet with parchment paper and set it aside.
In a medium bowl, combine the flour, cornmeal and salt and set aside.
In a large bowl, cream together the butter and sugar until fluffy. Beat in the egg and vanilla. Slowly mix in the flour mixture until combined.
Roll about a tablespoon of dough into a ball then place it on the cookie sheet. Gently press the middle with your (clean!) thumb to make a slight indentation. Repeat with the remaining dough, placing them about 2 inches/5 cm apart.
Bake for 10 minutes. They should be slightly golden brown on the bottom. As soon as you pull them out of the oven, gently press your indentation again with the end of a wooden spoon. Move cookies to a wire rack and cool completely
Meanwhile, beat together the jam and the cream cheese until smooth. Slowly beat in the sugar.
Once the cookies have cooled completely, fill the indentations with the cream cheese mixture, about a teaspoon for each cookies. Store any leftovers in the fridge.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!