Pepper Jelly Cornmeal Cups

Think jam thumbprints, but savory and a little bit spicy. Recipe is from Better Homes and Gardens.

• Ready In: 35 mins
• Yields: 96 cookies

Ingredients

• 1  cup butter, softened
• 1  cup  packed brown sugar
• 1⁄2 teaspoon baking powder
• 2  egg yolks
• 1  teaspoon vanilla
• 2⁄3 cup yellow cornmeal
• 2  cups all-purpose flour
• 1⁄4 cup  red jalapeno jelly, and or 1⁄4 cup  green jalapeno jelly

Directions

1. Preheat oven to 350 degrees F. In a large bowl, beat butter with an electric mixer on medium 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.
2. Shape 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.
3. 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.