Recipe number 18168 is

Cornmeal Guava Thumbprint Cookies

The ingredients are:
1 cup All purpose flour 1/3 cup Cornmeal 1/2 tsp Ground cinnamon 1/2 tsp Ground nutmeg 1/8 tsp Salt 1/2 cup Unsalted butter, room temp 1/2 cup Firmly packed brown sugar 1 Egg yolk 3/4 tsp Vanilla

The recipe yield is:
6 Servings

Guava Jelly or Apricot-Pineapple preserves Preheat oven to 350 degrees. Combine all-purpose flour, cornmeal, ground cinnamon, nutmeg and salt in medium bowl. Using electric mixer, beat unsalted butter and brown sugar in large bowl until fluffy. Mix in egg yolk and vanilla extract. Mix in dry ingredients. Form dough into 1-inch balls. Arrange on ungreased baking sheet, spacing 1 1/2 inches apart. Make depression in center of each using thumb or handle of wooden spoon. Bake 10 minutes. Fill depressions with jelly. Continue baking until bottoms of cookies are brown, about 10 minutes. Cool on rack. (Can prepared 1 week ahead. Refrigerate in airtight container.)


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