PEPPER COOKIES I
Spicy rolled cookies. Frost with your favorite vanilla icing.
Provided by Tara
Categories Desserts Cookies Spice Cookie Recipes
Yield 48
Number Of Ingredients 12
Steps:
- Combine the flour, almonds, baking soda, spices and salt.
- In a large bowl, cream the shortening and sugar. Beat in the egg, beat in the corn syrup. Gradually blend in the dry ingredients.
- Cover and chill for 8 hours.
- Preheat the oven to 350 degrees F (180 degrees C).
- On a floured surface, roll out the dough to a thickness of 1/4 inch. Using cookie cutters, cut into shapes and place 1 inch apart on ungreased baking sheets. Bake for 8-10 minutes until lightly colored. Transfer to wire racks to cool.
Nutrition Facts : Calories 93.7 calories, Carbohydrate 11.9 g, Cholesterol 3.9 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 52.1 mg, Sugar 4.2 g
CHILI PEPPER COOKIES
Cut out to look like their namesake, these cookies were sweet treats at the celebration. We used a favorite recipe that makes a tender, slightly soft sugar cookies. By tinting the frosting and adding some colored sugar sprinkles, these can be decorated with out a lot of fuss. They really say "fiesta".-Terri Newton, Marshall, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 16
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.
Nutrition Facts :
CHILE PEPPER CHRISTMAS COOKIES
Provided by Food Network
Categories dessert
Time 40m
Yield about 4 dozen 3-inch cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Soften the butter. In a mixing bowl, cream the sugar and butter and add the egg, lemon zest and vanilla. Beat until blended. Whisk together the flour and salt and gradually add them to the creamed mixture, on low speed. Add some water, a few drops at a time, until the dough starts to come away from the side of the bowl.
- Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out chile pepper shapes, using a cookie cutter or freehand. Transfer shapes to greased or nonstick cookie sheets.
- Using a few drops of food coloring at a time, color the egg yolk in each cup, as desired. Using a small, clean paint brush, paint the chile pepper red and its stem green.
- Bake 8 to 12 minutes or until the cookies begin to brown around the edges. Dust with red or green sprinkles if desired.
CHEF JOHN'S CHILI CHOCOLATE COOKIES
Just like adding a pinch of salt to dessert recipes makes them even sweeter and more delicious, the addition of pepper in this cookie really makes the chocolate even more chocolaty. The cookies aren't really spicy, but you can definitely tell something strange and wonderful is happening.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 271.6 calories, Carbohydrate 36.4 g, Cholesterol 35.1 mg, Fat 14.3 g, Fiber 3.3 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 74.2 mg, Sugar 27.4 g
CHILI-CINNAMON COOKIES
Ready for something different, something addictive? You like it spicy and you like cookies not overhelming sweet? Are you looking for a surprising treat? Then try these cookies. They have a wonderful texture. On the first bite you will have the taste of buttery cinnamon with a delicate crunch. Then of roasted almonds and hatzel nuts and then the highlight, the pepperiness of cayenne (or chili). I use cayenne for these cookies and I like this spicy, almost hot ending taste of these cookies. The shape of these cookies is in Germany known for cookies called "Kipferl" (shaped like a "C" or like a "half-moon"). The cookies will rise just a very little during baking. For the texture of the cookies, it is important that the cookies are "cooled", so that the butter inside is firm enough. If you like it a bit sweeter dust the cookies with powdered sugar (instead of dutch processed cacao). Hope you will enjoy this different treat as much as I do.
Provided by Thorsten
Categories Dessert
Time 1h40m
Yield 40 cookies
Number Of Ingredients 10
Steps:
- If you are using dried chili crunch them as fine as possible and measure then 1/2 teaspoon.
- In the bowl of your food processor add the first six ingredients.
- Heat a pan over medium high heat and roast the grounded almonds until golden. Immediately remove from heat and add to the other ingredients.
- Cut butter into pieces and add to flour mixture. Add egg yolk.
- Mix in your food processor until dough is formed. Take dough out of the bowl, knead once or twice and then form a roll (this will make it easier to divide dough later).
- Wrap dough roll into cling film a put it into fridge for 30 minutes. Line out baking tray(s) with parchment paper.
- Take dough out of the fridge and cut roll into 10 slices. Cut each slice into 4 pieces. You should now have 40 little dough pieces.
- Roll each pice into a roll of about 3 to 4 inches in lenght. The middle of each roll should be a bit thicker and let the roll taper off towards the ends. Put the rolls onto the baking tray forming a "C" (half-moon shape).
- Put the baking tray(s) in a cold place for about 30 to 60 minutes.
- Meanwhile preheat oven (390 F, 200 C).
- Bake the cookies for 10 minutes. Let them cool completely on a cooling rack. Dust them with (unsweetened) cacao powder.
- NOTE: cooking time is given for one baking tray. Time to make includes 60 minutes for cooling the dough.
- NOTE: I put the cookies on the baking tray into the fridge for 30 minutes. It is important to keep the formed cookies for 30 minutes in a cold place. The butter in the cookies has to be cooled completely.
- NOTE: these cookies are very spicy. If you don't like them spicy reduce the amount of cayenne pepper / dried chili pepper.
Nutrition Facts : Calories 48.6, Fat 3, SaturatedFat 1.4, Cholesterol 10.1, Sodium 18.5, Carbohydrate 4.8, Fiber 0.3, Sugar 1.6, Protein 0.8
CHOCOLATE CHIP CHILI COOKIES
Yes, you did read it correctly - these biscuits have chili powder in them!! Try them and see what you think - I get a mixed reaction when I make them, but they are certainly a talking point, and you can taste the chili powder in them. Recipe comes from a NZ Home and Garden magazine with the title Sugar 'n Spice, Zesty Meals.
Provided by Tansy1308
Categories Dessert
Time 33m
Yield 34 serving(s)
Number Of Ingredients 14
Steps:
- Cream the butter and sugars.
- Beat in the egg and vanilla essence.
- Sift flour, cocoa, cinnamon, chili, ginger and baking soda into the creamed mixture, and mix.
- Fold through the chocolate bits.
- Take approximately a tablespoon of the mix and form it into a ball and then press down with fork, place on baking tray leaving a little room for spreading.
- Bake for 15- 18 minutes at 350F Allow to cool slightly.
- Sift the icing sugar and cinnamon into a bowl and toss the biscuits in the mixture one at a time and then put on a wire rack to cool.
Nutrition Facts : Calories 129.8, Fat 6.7, SaturatedFat 4, Cholesterol 17.2, Sodium 51.6, Carbohydrate 17.8, Fiber 0.9, Sugar 11.7, Protein 1.3
SPICY CHOCOLATE COOKIES
Everything's nice about Mexican hot chocolate, which is why we dreamed up a cookie that showcases its signature qualities: deep cocoa flavor, a melt-in-your-mouth texture, and the assertive kick of cayenne pepper and cinnamon. Bake a batch or two, and wow a crowd -- or just your coworkers -- on Cinco de Mayo.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h25m
Yield Makes about 3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Whisk together flour, cocoa, cinnamon, salt, cayenne, and baking soda.
- In a separate bowl, beat butter with brown sugar on medium-highspeed until light and fluffy, about3 minutes. Beat in egg and vanillauntil well combined. Reduce speedto low and beat in flour mixture untiljust incorporated. Stir in chocolate.
- Roll dough into 1-inch balls(each 1 heaping tablespoon).Gently roll each in turbinado sugarto coat; place 2 inches aparton parchment-lined baking sheets.Bake until surfaces crack slightly,11 to 14 minutes. Let cool 5 minuteson sheets, then transfer to awire rack and let cool completely.
CHOCOLATE-BLACK PEPPER COOKIES
These crunchy cookies get a flavorful kick from black pepper and cinnamon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 11
Steps:
- Sift together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon into a large bowl; set aside.
- Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.
- Turn out dough onto a piece of parchment paper, and roll into a 2-inch-diameter log. Roll log in the parchment. Refrigerate at least 1 hour or overnight.
- Preheat oven to 350 degrees. Remove log from parchment paper. Let soften slightly at room temperature, about 5 minutes. Roll log in sanding sugar, gently pressing down to adhere sugar to dough. Transfer log to a cutting board, and slice into 1/4-inch-thick rounds. Place rounds on baking sheets lined with parchment paper, spacing 1 inch apart. Sprinkle each round with freshly ground pepper.
- Bake cookies until there is slight resistance when you lightly touch centers, about 10 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.
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SPICY CHILI CHOCOLATE COOKIES - COMPLETELY DELICIOUS
From completelydelicious.com
Cuisine AmericanTotal Time 20 minsCategory DessertCalories 176 per serving
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars together on medium high speed until pale and creamy, about 3 minutes. Add the eggs one at a time, mixing after each. Add the vanilla extract.
- In a separate bowl, stir together the flour, cocoa powder, cinnamon, cayenne pepper and salt. Add to the mixer and mix until combined. Stir in the chopped chili chocolate. The dough will be very thick.
- Roll into rounded tablespoons and roll in the coarse sugar, if desired. Place on the prepared sheet and press down on the rounds so that they have a flat top. Bake until tops are cracked and edges are set, 8-10 minutes. Let cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely.
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