1 c butter, softened 2 c all-purpose flour
2 egg yolks 2/3 c cornmeal
1 tsp vanilla 1 c packed brown sugar
¼ c Jammin’ Jelly ½ tsp baking powder
Preheat oven to 350°. Combine dry ingredients.
In a large bowl, beat butter with mixer for 30 seconds.
Then beat in egg yolks and vanilla until creamy. Beat in dry ingredients.
Shape dough into ¾” balls. Place 1” apart on 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 tsp of Jammin’ Jelly — award-winning hot pepper jelly extraordinaire.
Bake about 10 minutes. Cool on cookie sheet for 1 minute, then transfer to a wire rack and let cool. Makes ~96 cookies.
Credit: Better Homes & Gardens