Cornmeal Cookies with Tomato Jam
Sweet, savory, and crunchy Cornmeal Cookies with Tomato Jam are the perfect Christmas and holiday appetizer, and this Southern treat is an exceptional substitute for the usual chips and dip party fare.
- Prep time
- 20 min
- Cook time
- 1 hr 10 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lbs fresh tomatoes (about 3-4 tomatoes)
- 1 cup sugar
- 1/4 cup apple cider vinegar
- 1 Tbsp orange zest
- 3 Tbsp fresh orange juice
- 1 Tbsp grated fresh ginger
- 2 tsp salt
- 1 tsp ground coriander
- 5 cloves
- 1/2 cup butter (softened)
- 1/2 cup powdered sugar
- 1 egg (large, separated)
- 1 tsp vanilla
- 3/4 cup all-purpose flour
- 3/4 cup plain yellow cornmeal
- 1 tsp lemon zest
- 1/2 tsp kosher salt
- 1/4 tsp ground nutmeg
- 1/2 cup toasted pecans (finely chopped)
- 3 Tbsp granulated sugar
Instructions
- 1
Bring a large pot of water to boil over high heat. Add tomatoes, and boil 1 minute. Drain and put tomatoes in a large bowl of ice cold water. Once cool, peel tomatoes. Then cut the core out and chop them into small pieces. Add tomatoes to a medium-size saucepan along with sugar, apple cider vinegar, orange zest, orange juice, grated ginger, salt, ground coriander and 5 whole cloves.
- 2
Bring to a boil over medium heat and then reduce heat to low. Simmer for 45 minutes or until thickened
- 3
Remove the pan from the heat and remove cloves. Using a potato masher, mash the tomatoes to a jam like consistency. Cool 25 minutes and refrigerate in an airtight container for up to 1 month.
- 4
Makes 2 cups.
- 5
Beat softened butter and powdered sugar at medium speed with your mixer fitted with a paddle blade for 2-3 minutes or until light an fluffy. Add egg yolk and vanilla and beat until well mixed. (reserve egg white for later)
- 6
In a separate bowl stir together flour, cornmeal, lemon zest, salt and nutmeg. Add to butter mixture a tablespoon at a time, mixing well after each addition.
- 7
Turn dough out onto a lightly floured surface and knead 3-4 times. Shape dough into 1 inch disk. Wrap tightly in plastic wrap and chill a minimum of 2 hours. (At this point, dough can be stored in the refrigerator for several days until ready to use.
- 8
Preheat oven to 350 degrees. Stir together finely chopped toasted pecans and sugar in a small bowl. Lightly beat the reserved egg white and add 1/2 tsp of water. Mix well.
- 9
Cut dough disk into 1 inch cubes and roll between your hands to form a ball.
- 10
Dip each ball in the egg wash, then roll in pecan mixture lightly pressing the mixture onto the balls.
- 11
Place 1 inch apart on a parchment lined cookie sheet.
- 12
Using 1/2 tsp metal measuring spoon, press each ball creating an indention.
- 13
Bake at 350 degrees for 10 minutes. Remove from oven, and using your measuring spoon, press the indention again, being careful not to press too hard and create a hole in your cookie. Add 1/2 tsp of the tomato jam to each indention.
- 14
Bake for an additional 10 minutes, or until lightly browned.
- 15
Cool 5 minutes and transfer to a wire rack to continue cooling.
- 16
Store in an airtight container for up to 4 days, or wrap well and freeze for up to a month.