Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Sunday, October 21, 2012

Pepper Jelly Cornmeal Cups

I baked these cookies thinking of autumn and Thanksgiving. I thought they sounded a little bit Thanksgiving-y and they ended up tasting fantastic! Shortbread cookies, with some cornmeal to give it an interesting texture and slightly sweet taste. And the jalapeno jelly gave a little bit of heat. If you like a bit more spice, make larger cookies than the recipes calls for and use more of the jalapeno jelly.

These are definitely worth a try!

Pepper Jelly Cornmeal Cups

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 and/or green jalapeño jelly

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. Makes about 96 cookies.

To Store: To Store: Layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.

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