Recipes and Cooking Pepper Jelly Cornmeal Cups 4.0 (25) 2 Reviews Get into the holiday spirit with these thumbprint cookies filled with red or green jalapeno jelly. The recipe makes a large batch to share with family. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Cool Time: 1 mins Bake Time: 10 mins Total Time: 36 mins Servings: 96 Ingredients 1 cup butter, softened 1 cup packed brown sugar ½ teaspoon baking powder 2 egg yolks 1 teaspoon vanilla ⅔ cup yellow cornmeal 2 cup all-purpose flour ¼ cup red and/or green jalapeño jelly Directions 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. 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. 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. Tips 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. Rate it Print