Recipe courtesy of Crystal Wahpepah
Recipe courtesy of Crystal Wahpepah
Watch how to make this recipe.
Blue Corn Thumbprint Cookies
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- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 15 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 129
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 28 mg
- Sodium
- 71 mg
The cooks at Wahpepah’s Kitchen represent many tribes beyond my own Kickapoo, and I source ingredients from Native American farmers throughout the country. The blue corn I use in waffles, mush and cookies comes from the Ute Tribe of Colorado. Blue corn lends itself to desserts because of its natural sweetness that’s only enhanced once it’s ground. So, the cookies themselves don’t require a lot of sugar. I fill the little divot made by my thumb with a compote of whatever berries are in season--my favorites are the slightly bitter chokecherries of mid-July and the tart huckleberries of late summer.
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 15 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 129
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 28 mg
- Sodium
- 71 mg
Ingredients
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Directions
- Preheat oven to 350 degrees F.
- In a stand mixer, add sugar and butter and mix well until light and fluffy. Mix in vanilla, then egg. Add blue corn flour, all-purpose flour, cornstarch and salt and mix well. Scoop 2-inch rounds of dough and place on baking sheets. Using a spoon or your thumb, press down in the middle of each to form an imprint. Bake for 8 minutes, then remove the baking sheets. Fill the imprints with jam or berries as desired. Return to the oven and bake until brown on edges, about 8 minutes. Let set and cool down before serving.
