1 c  All purpose flour
1/3 c  Cornmeal
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/8 ts Salt
1/2 c  Unsalted butter, room temp
1/2 c  Firmly packed brown sugar
1    Egg yolk
3/4 ts Vanilla

Guava Jelly or Apricot-Pineapple preserves

Preheat oven to 350 degrees. 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.

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. Bake 10 minutes. Fill depressions with jelly. Continue
baking until bottoms of cookies are brown, about 10 minutes. Cool on rack.
(Can prepared 1 week ahead. Refrigerate in airtight container.)