Welcome to my Kitchen!

As often as possible you will find new recipes, that I have found on the internet, from others and some that are family favorites. Most are easy and use common ingredients found in most kitchens. Not all pictures are taken by me, but I do add my own pictures as soon as I can after I have made the recipe and remember to take the picture. Pull up a chair, help yourself to some coffee and make yourself at home. Please leave a comment, I appreciate feedback. Thank you.

Friday, December 10, 2010

Pepper Jelly Thumprints

Pepper Jelly Thumprints

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 jalapeño 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 or the end of a wooden spoon 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.

To Store: To Store: 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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