Cornmeal Thumbprint Cookies With Tomato Jam

• 1/2 cup butter, softened
• 1/2 cup powdered sugar
• 1 large egg, separated
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 3/4 cup plain yellow cornmeal
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped pecans, lightly toasted
• 3 tablespoons granulated sugar
• Parchment paper

1. Beat butter and powdered sugar at medium speed with a heavy-duty electric stand mixer 2 to 3 minutes or until pale and fluffy. Add egg yolk and vanilla, beating until blended.
2. Stir together flour and next 4 ingredients in a small bowl. Gradually add flour mixture to butter mixture, beating at low speed until blended after each addition.
3. Turn dough out onto a lightly floured surface; knead 3 to 4 times. Shape dough into a 1-inch-thick disk. Wrap tightly in plastic wrap, and chill 2 to 24 hours.
4. Preheat oven to 350u0b0. Stir together pecans and granulated sugar in a small bowl. Shape chilled dough into 1-inch balls. Lightly beat egg white. Dip each ball into egg white; dredge in pecan mixture. Place 1 inch apart on a parchment paper-lined baking sheet. Press thumb into each ball, forming an indentation.
5. Bake at 350u0b0 for 10 minutes. Remove from oven, and, using back of a spoon, press indentations again. Spoon about 1/2 tsp. Tomato Jam into each indentation. Bake 8 to 10 more minutes or until golden brown. Cool on baking sheets 5 minutes; transfer to a wire rack, and cool completely. Store in an airtight container up to 4 days.

butter, powdered sugar, egg, vanilla, flour, cornmeal, lemon zest, kosher salt, ground nutmeg, pecans, granulated sugar, paper

Taken from www.myrecipes.com/recipe/cornmeal-thumbprint-cookies-tomato-jam (may not work)