Dandy® Super Sweet Corn Blackberry Thumbprint Cookies

What You Need

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silicone pads.
Beat the butter in the bowl of a stand mixer or handheld electric mixer for a few minutes on medium speed, until creamy. Reduce the speed to low; add the sugar gradually, beating until the mixture is light and fluffy. Stop to scrape down the bowl.
Add the egg and corn puree; beat on low speed until well incorporated.
Mix together the cornmeal, corn flour, baking powder and salt; on low speed, gradually add to the butter mixture, beating just long enough to create a fairly firm dough.
Use a 3-tablespoon scoop to make 24 equal balls, arranging them on the two baking sheets and spacing the portions at least 2 inches apart. Use the heel of your hand to flatten each ball to a thickness of about 1/4 inch.
Use your clean thumb to make a wide, shallow and round indent at the center of each portion of dough.
Fill the indents with equal amounts of the blackberry jam. (At this point, if the dough seems soft, refrigerate for 10 minutes before baking.)
Bake (middle rack) one sheet at a time for 15 to 25 minutes or until the edges turn golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Recipe by Chef Todd Fisher