Recipe courtesy of Crystal Wahpepah
Blue Corn Thumbprint Cookies
- Level: Easy
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 129
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 2
- Cholesterol
- 28
- Sodium
- 71
- Total: 1 hr (includes cooling time)
- Active: 15 min
Ingredients
1/2 cup sugar or maple sugar
1 cup (2 sticks) unsalted butter
1 teaspoon vanilla
1 large egg
1 1/2 cups fine-ground blue corn flour
1 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon kosher salt
1/2 cup any frozen berries or a preserve jam
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.