Pepper Jelly Cornmeal Cups


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.

Pepper Jelly Cornmeal Cups
Photo: Blaine Moats
Prep Time:
25 mins
Cool Time:
1 mins
Bake Time:
10 mins
Total Time:
36 mins


  • 1 cup butter, softened

  • 1 cup packed brown sugar

  • ½ teaspoon baking powder

  • 2 egg yolks

  • 1 teaspoon vanilla

  • cup yellow cornmeal

  • 2 cup all-purpose flour

  • ¼ 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.


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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