Chile Pepper Christmas Cookies Recipes

CHEF JOHN'S CHILI CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line two baking sheets with parchment paper or silicone baking mats.
• Heat currants and coffee liqueur in a saucepan over low heat until it begins to simmer, about 2 minutes. Remove from heat and set aside.
• Combine unsweetened chocolate, bittersweet chocolate, and butter in bowl. Place bowl on top of a saucepan filled with 1-inch of water set over low heat. Stir chocolate mixture occasionally until melted, about 5 minutes. Remove from heat and set aside.
• Mix flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in large bowl and set aside.
• Whisk sugar and eggs in a small bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture.
• Fold flour mixture into sugar and chocolate mixture until combined.
• Stir in dark chocolate chips and liqueur-soaked currants.
• Drop spoonfuls of cookie dough 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until cookies are almost set, about 12 minutes.
• Remove from the oven and leave on baking sheets to cool, 5 minutes.
• Transfer to cooling rack and allow to finish cooling, 5 minutes.

CHRISTMAS CHILI

Steps:

• Place beef, onions and bell peppers in large Dutch oven.
• Sprinkle with 1 ½ tablespoons chili powder, 1 tablespoon garlic powder, and basil.
• Using a wooden spoon, blend together and brown very slowly.
• You may drain if desired, but mine didn’t have a lot of grease, so I didn’t bother.
• Place tomatoes in food processor and process just long enough to cup up large pieces.
• Put tomatoes, beans and beer in with meat and bring to a low simmer.
• Add remaining chili and garlic powder.
• Add pepper.
• Cook slowly for at least 2 hours.
• Serve with cheese and onion.

BLACK PEPPER CHRISTMAS COOKIES

Steps:

• Sift flour, baking powder and set aside.
• Mix the spices into the butter. Blend in the sugar. Beat in the egg.
• Stir in the flour mixture.
• Chill at least several hours or overnight.
• Preheat oven to 375°F.
• Roll on a lightly floured board to 1/8 inch. Cut with cookie cutter.
• Bake for 8 to 10 minutes until lightly browned around the edges.
• Cool and ice.
• Store in an air tight container.
• Glaze:.
• Stir water into sugar and mix well.

ORANGE-CHILI CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°. Combine cookie mix, cocoa, orange zest, cinnamon and cayenne. Beat in butter, egg, vanilla and, if desired, Triple Sec., Mix sugar and cinnamon. Roll dough into 1-in. balls; roll in sugar mixture. Place 2 in. apart on ungreased baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks to cool.

CHILI PEPPER COOKIES

Steps:

• In a small bowl, cream shortening and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll and pat out dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. chili pepper shaped cookies cutter. , Place 1 in. apart on ungreased baking sheets. Bake at 325° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool., In a small bowl, beat the butter, confectioners' sugar, vanilla and enough milk until frosting reaches desired consistency. Tint 1/3 cup green; set aside. Tint remaining frosting red. Frost "peppers" red and "stems" green; sprinkle with matching sugar.