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Pepper Jelly Cornmeal Cups Recipe

   
 

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     Pepper Jelly Cornmeal Cups

Category   Desserts - Breads
Sub Category   None
Servings   96 Cookies
Preptime   25 Minutes
Ingredients
1 c Butter - Softened
1 c Brown Sugar - Packed
1/2 tsp Baking Powder
2 Egg Yolks
1 tsp Vanilla
2/3 c Yellow Cornmeal
2 c All-Purpose Flour
1/4 c Red and/or Green Jalapeno Jelly
 
Instructions
Preheat oven to 350 degrees. In a large bowl, beat butter with an electric mixer on medium high to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in cornmeal. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Shae dough into 3/4-inch balls. Place 1 inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into the center of each ball of dough. Fill each center with about 1/8 teaspoon of the jalapeno jelly.
Bake in the preheated oven about 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool.
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.


Originally Submitted 11/23/2008





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