Ingredients

• 1 cup all purpose flour
• 1/3 cup cornmeal
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup firmly packed brown sugar
• 1 egg yolk
• 3/4 teaspoon vanilla
• Guava jelly or apricot-pineapple preserves

Instructions

1. Preheat oven to 350°F. Combine all purpose flour, cornmeal, ground cinnamon, nutmeg and salt in medium bowl. Using electric mixer, beat unsalted butter and brown sugar in large bowl until fluffy. Mix in egg yolk and vanilla extract. Mix in dry ingredients.
2. Form dough into 1-inch balls. Arrange on ungreased baking sheet, spacing 1 1/2 inches apart. Make depression in center of each using thumb or handle of wooden spoon. Fill depressions with jelly. Continue baking until bottoms of cookies are brown, about 10 minutes. Cool on rack. (Can be prepared 1 week ahead. Refrigerate in airtight container.)