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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pepper Jelly Cornmeal Cups

Makes: 96 servings
Prep 25 mins Cool 1 min Bake 350°F 10 mins
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 jalapeno 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.

From the Test Kitchen
  • 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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