Cornmeal Thumbprints with Cheesecake 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.