Pepper Jelly Jewel Thumbprint Cookies

Finally, another Gift from the actual Kitchen!

And finally, another use for pepper jelly.   I can only make so much cream cheese dip.

I saw this cookie at the BHG site.   For the original recipe, click here.    I decided I had to make it.

These cookies are similar to a short bread cookie with the crunch of cornmeal.    The sweetness of the cookie is contrasted with the tangy and spicy qualities of the jalapeno jelly.   Plus, they really look like jewels.

Pepper Jelly Jewel Thumbprint Cookies

1 c. butter, softened
1 c. brown sugar, packed
1/2 t. baking powder
2 farm fresh egg yolks
1 t. pure vanilla
2/3 c. yellow cornmeal
2 c. all-purpose flour
1/4 c. red and/or green jalapeno jelly

Preheat oven to 350 degrees F.

In  bowl of a stand mixer with paddle attachment, beat butter on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until well combined, scraping side of bowl occasionally.  Beat in egg yolks and vanilla until combined. Beat in cornmeal and carefully add flour.   This is a fairly stiff dough.

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Again, please forgive my burnt silpat.

 Use a small cookie scoop or shape dough into 3/4-inch balls.  Place one inch apart on a parchment lined baking sheet or silpat.

 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.

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In the oven with green jalapeno jelly.

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With jalapeno-mango 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.

I used both traditional jalapeno jelly (that I used neon green food coloring in) and my mango-jalapeno jelly.

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 When I make these again, I am going to sprinkle on some sanding sugar before I add the jelly.

I also think that this cookie dough would be a good base for any jam or jelly.

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One more thing:   I would definitely label these before putting them out for family and friends.   🙂


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