As we ended Day 16 of our shelter-in-place order, I rummaged through my cabinets for inspiration to bake cookies. I came across two bags of Pinole Azul from Rancho Gordo, which is a ground, spiced blue corn flour used to make Atole. I decided that it could substitute for ground nuts since I didn't have any. If you don't have any Pinole Azul, feel free to use masa harina in its place. Just add in some extra cinnamon.
I also found a jar of Blackberry Lemon Summer Jam from Happy Girl Kitchen Co. What I love about thumbprint cookies is their flexibility. You can use any kind of jam or jelly; and you can get that added texture with anything from ground nuts to a coarser grind of flour. Be creative. It's the perfect #ShelterinPlace recipe that allows you to rummage through your cabinets and still make a delicious cookie!
- 3/4 C butter, at room temperature
- 3/4 C organic granulated sugar
- 2 eggs
- 2 C flour
- 1/2 C Pinole Azul (or masa harina + 1/2 t ground cinnamon)
- 1 t pure lemon extract
- 1 t limoncello (or vodka, gin, or water works just as well)
- jam or jelly (I used Happy Girl Kitchen Co.'s Blackberry Lemon Summer Jam)
Preheat oven to 325°F. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Blend in the eggs until incorporated. Stir in the flour and Pinole Azul until a flaky dough is formed. Add in the limoncello and pure lemon extract, gently working the dough until it forms a ball.
Pinch off pieces of dough and form into small balls, about the size of a walnut in its shell. Place each ball onto the baking stone or parchment-lined baking sheet, pressing a "thumbprint" into the center of each and slightly flattening. The cookies will not spread, so make them the size that you want!