Jam Thumprint Cookies

I've had this saskatoon berry jam in my cupboard for quite some time now and have been very curious to see what it taste like.  I decided to make a classic baked jam treat: jam thumbprint cookies.  These types of cookies used to be one my favorites growning up.  My mom would buy this big round tin from the grocery store when I was younger and it would be filled with an assortment of cookies but I would always eat the jam filled ones first.  This recipe is easy enough to make and the cornmeal gives the cookies a nice texture.  Whats great about these cookies is that you can use any type of jam depending on your preference.

Jam Thumbprint Cookies

1/2 Cup butter, room temperature
1/4 Cup brown sugar, firmly packed
1 Large egg yolk
1/2 tsp vanilla
1/3 Cup cornmeal
1 Cup all-purpose flour
1/4 Cup your favorite jam (or as much as you need to fill the middle of the cookies)

1) Preheat oven to 350F and line a cookie sheet with parchment paper
2) In a medium bowl cream together butter and sugar until light and fluffy
3) Add egg yolk and vanilla and beat until well combined
4) Beat in cornmeal until well mixed
5) Add flour and beat mixture until the texture forms dough (you may have to stir mixture by hand near the end to get everything together)
6) Roll 1 Tbsp of dough into balls and place on cookie sheet, using your thumb make an indent in the middle of each cookie dough ball
7) Spoon 1/4tsp of jam into each indent and bake for 12min or until bottom of cookies are evenly browned
8) Cool cookies on wire rack and enjoy! (cookies can be stored in the fridge for up to 3 days or in the freezer for 1 month)