Delicious, surprising, savory/sweet treat…of corn and chiles!

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

INSTRUCTIONS
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