Corn and butter.
Those were the ingredients assigned for this month’s Improv Cooking Challenge hosted by Kristen from Frugal Antics of a Harried Homemaker
My first thought was fresh corn on the cob slathered in butter, but corn isn’t quite in season here yet, and let’s face it, it’s not much of a recipe; Boil corn, slather in butter, eat. Also, I’m a baker, and I really wanted to bake something for my first challenge.
My next thought was corn bread. Very yummy, but I couldn’t help but feel that it was a cop out.
So instead, I decided to go with my favourite thing to bake, and came up with these cookies.
Cornmeal Thumbprints with Strawberry Cream Cheese Filling
makes about 36 cookies
- 1 1/2 cups flour
- 1/2 cup cornmeal
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 pkg ( 4 oz) cream cheese, softened
- 4 tbsp strawberry jam
- 1 cup icing sugar
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, cornmeal and salt and set aside.
- In a large bowl, cream together the butter and sugar, until fluffy. Beat in the egg and vanilla.
- Slowly mix in the flour mix until combine.
- Roll about a tablespoon of dough in to a ball then place on the cookie sheet. Gently press the middle with your (clean!) thumb to make a slight indentation. Repeat with the remaining dough, placing about 2 inches/ 5 cm apart.
- Bake for 10 minutes. They should be slightly golden brown on the bottom. As soon as you pull them out, gently press you indentation again with the end of a wooden spoon. Move to a wire rack and cool completely
- Meanwhile, beat together the jam and the cream cheese until smooth. Slowly beat in the sugar.
- Once the cookies have cooled completely, fill the indentations with the cream cheese mixture, about a teaspoon for each cookies. Store any leftovers in the fridge.
Don’t forget to check out the other great recipes from the rest of the participants!