Red Pepper jelly Drops

Red Pepper jelly Drops
Red Pepper jelly Drops

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: