• 1 Cup Butter, softened
• 1 Cup U-bake packed Brown Sugar
• 2 egg yolks
• 1/2 tsp U-Bake Baking Powder
• 1 tsp U-Bake Vanilla
• 2/3 Cup U-Bake Cornmeal
• 2 Cups U-Bake All Purpose Flour
• 1/4 Cup U-Bake Hot Pepper Jelly

Preheat oven to 350 degrees. In a large bowl, beat butter with an electric mixer on med. for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping 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.

Shape dough into 3/4 inch balls. Place balls 1 inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into the center of each ball. Fill each center with about 1/8 tsp hot pepper jelly.

Bake in a preheated 350 degree oven for 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 min. Transfer cookies to a wire rack and let cool.

Makes about 96 cookies. To store: Layer cookies between layers of waxed or parchment paper in an airtight container; cover. Store in the fridge for up to 3 days or freeze for up to 1 month.