One of the best food trucks in Ithaca, The Good Truck, has been making cornmeal thumbprint cookies with homemade jams on top lately. My co-worker and partner in ho-mance (ya know, a lady bromance), Samantha and I, made it up to the Argos Inn last Thursday seeking the best cocktails and tacos in town along with cookie treats but alas, they did not have their cookies that evening. It was quite alright, the black bean taco hit the spot!! (the Good Truck is better than good, they’re great!)
Fast forward to the next morning at the coffeeshop, when shortly into my shift, I became quite ill and went home. Sam covered the rest of my shift for me, without me even having to ask, she was just there, ready and willing! What a friend!! To repay her most generous deed, I decided to make her my version of cornmeal thumbprint cookies and since I had some perfectly ripe peaches laying around, I made a lime imbued skillet jam to grace their delightful dimples!
Cornmeal Thumbprint Cookies with a Skillet Peach Lime Jam
For the Cookie Dough:
Recipe adapted from Martha Stewart
- 1 cup all purpose flour
- 1 cup stone ground yellow cornmeal
- 1/2 teaspoon salt
- 1 1/2 sticks room temperature butter
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
For the Skillet Peach Lime Jam:
- 2 ripe peaches, peeled and diced
- juice and zest of a lime
- 1/2 cup honey
- 1/8 teaspoon each ground ginger and ground cardamom
- pinch salt
- splash of water
Preheat the oven to 350 degrees.
In a bowl, whisk together the flour, cornmeal and salt to remove any lumps.
Either using a hand mixer or a stand mixer, cream together the butter and sugar until well combined, light and fluffy. Add the egg and vanilla to the creamed butter and sugar and mix until well incorporated, making sure to scrape down the sides when necessary.
Add the dry ingredients to the wet. When the dough comes together, place into the refrigerator for 10 minutes before shaping. When the dough is nice and cold, using lightly floured hands, shape the cookies into approximately tablespoon sized balls placing them about two inches apart on two baking sheets lined with parchment paper. After the cookies are shaped, place the baking sheets back into the refrigerator for another ten minutes.
Before placing the cookies into the oven, press your thumb down firmly into the center of each cookie creating a nice dimple for the jam. Bake in the 350 degree oven for 14-16 minutes, rotating halfway through. When golden brown around the edges, remove from the oven and let cool completely.
To prepare the jam, add the diced peaches, lime zest and juice, honey, water, salt and spices to a cast iron skillet. Bring to a simmer and lightly mash the peaches with a potato masher. Keep at a simmer until the mixture has reduced to a thick, jammy consistency. Taste and see if it needs more honey or more lime, depending on how sweet your peaches are. When cool, fill the dimples on the cookies with the jam and enjoy!