Improv Challenge: Cornmeal Thumbprints with Strawberry Cream Cheese Filling

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
  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the flour, cornmeal and salt and set aside.
  3. In a  large bowl, cream together the butter and sugar, until fluffy. Beat in the egg and vanilla.
  4. Slowly mix in the flour mix until combine.
  5. 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.
  6. 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
  7. Meanwhile, beat together the jam and the cream cheese until smooth. Slowly beat in the sugar.
  8. 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!


Categories: Cookies | Tags: , , , , | 19 Comments

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19 thoughts on “Improv Challenge: Cornmeal Thumbprints with Strawberry Cream Cheese Filling

  1. Those cookies are so unique and boy do they look good!

  2. I loves me some thumbprint cookies! (especially if they’ve got cream cheese!)

  3. Love this recipe! It’s very colourful and combines so many delicious flavours!

  4. Mel…what a great recipe! I was trying to think of a cookie to make, actually but I just couldn’t think of anything creative! These are so creative! Savory and sweet….and LOVE the strawberry cream cheese filling!!! : )

  5. Welcome to improve challenge!! These cookies sound so good! I adore the strawberry cream cheese filling. They sound so delicious. Lovely job!

  6. How clever! I’ve never made cookies with cornmeal but I look forward to trying these (so pretty too!)

  7. Lately I’ve been enjoying experimenting with cornmeal in sweet baked recipes – you’re right, the texture is awesome and I can’t get enough of the flavor! These treats look delicious! Have fun this weekend!

  8. Very unique and delicious and a far cry from that corn on the cob slathered with butter idea.

    If you haven’t already, I’d love for you to check out my Improv Cooking Challenge entry: Fritos Crusted Pollock.

    Cook Lisa Cook

  9. What a lovely recipe! I to not use cornmeal often enough, that is for sure! Love the strawberry cream cheese filling that these have too.

  10. Pingback: Improv Challenge: Greek Pasta Salad | ginger bakes

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