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Cornmeal Guava Thumbprint Cookies
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 320
% Daily Value**
Total Fat 17g
26%
Saturated Fat 10g
15%
Unsaturated Fat 1g
Cholesterol 85mg
28%
Sodium 71mg
3%
Total Carbohydrate 38g
13%
Dietary Fiber 1g
4%
Sugars 15g
Protein 4g
Vitamin A  11%Vitamin C  0%
Calcium  3%Iron  9%
Potassium  2%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cornmeal Guava Thumbprint Cookies

Recipe Tags: Cookie Recipes

Date Added: September 17, 2018

Ingredients:

1/3 Cup Cornmeal
1 Egg yolk
1/2 Teaspoon Ground Nutmeg
3/4 Teaspoon Vanilla
1/2 Teaspoon Ground Cinnamon
1/2 Cup Brown Sugar Firmly packed
1/8 Teaspoon Salt coarse
1 Cup All-Purpose Flour
1/2 Cup Unsalted Butter room temp
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Directions:

1. Preheat oven to 350 degrees.

2. Combine all-purpose flour, cornmeal, ground cinnamon, nutmeg and salt in medium bowl.

3. Using electric mixer, beat unsalted butter and brown sugar in large bowl until fluffy.

4. Mix in egg yolk and vanilla extract. Mix in dry ingredients.

5. Form dough into 1-inch balls. Arrange on ungreased baking sheet, spacing 1 1/2 inches apart.

6. Make depression in center of each using thumb or handle of wooden spoon.

7. Bake 10 minutes. Fill depressions with jelly.

8. Continue baking until bottoms of cookies are brown, about 10 minutes.

9. Cool on rack. (Can prepared 1 week ahead. Refrigerate in airtight container).

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Dietary Notes:
This recipe is very low-sodium with 70.67mg per serving

This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Corn, Natural Sweeteners allergies.
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