I made these cookies for a holiday cookie swap this week. If you’ve been reading these notes over the season you probably realize that I love the combination of hot and sweet. And then to find those in a holiday cookie – plus the crunch of cornmeal? Pure genius! Did you make pepper jelly this year? Now you’ve got one more way to use it up.
Ingredients:
1 cup unsalted butter, at room temperature 1 cup packed brown sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 2 egg yolks 1 teaspoon vanilla 2/3 cup cornmeal 2 cups all-purpose flour 1/4 cup pepper jelly
Preparation:
from Better Homes and Gardens
Makes about 6 dozen cookies
Preheat oven to 350 degrees. Line a rimmed cookie sheet with parchment paper, a Silpat, or spray it with nonstick cooking spray.
In the bowl of a stand mixer, beat butter, brown sugar, baking powde and salt. Beat 2 minutes, scraping side of bowl occasionally. Beat in egg yolks, vanilla and cornmeal, then add flour.
Shape dough into 3/4-inch balls. Place 1 inch apart on prepared cookie sheet. These don’t spread too much so they can go pretty closely together. 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 jelly.
Bake about 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool.
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