Lemon Fire Cookies Cayenne Powder Hot Recipes

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CAYENNE CHOCOLATE COOKIES



Cayenne Chocolate Cookies image

They taste like normal chocolate cookies at first and then, the heat warms your tongue! Very addictive cookies. I wasn't sure how these would turn out, but I made them for the Christmas party this year and they were a huge hit!

Provided by cozycook

Categories     Drop Cookies

Time 27m

Yield 48-60 cookies

Number Of Ingredients 10

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 cups flour
1 cup cocoa powder
1 teaspoon baking soda
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 cup chocolate chips

Steps:

  • Preheat oven to 350°F.
  • Cream butter and both sugars until fluffy.
  • Add eggs and blend well.
  • Add cayenne, cocoa, baking soda and salt and blend very well. It's important to blend this stage completely so that heat is evenly distributed.
  • Add flour and blend.
  • Fold in chips.
  • Refrigerate for one hour.
  • Drop teaspoonfuls onto lightly greased cookie sheet.
  • Bake 10-12 minutes.

RED HOT CINNAMON SPRITZ COOKIES



Red Hot Cinnamon Spritz Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield About 72 cookies

Number Of Ingredients 10

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 tablespoon cinnamon extract
2 teaspoons red gel food coloring
Silver dragées, for decorating

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 300 degrees F.
  • Whisk the flour, baking powder, cayenne and salt in a medium bowl.
  • Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, cinnamon extract and food coloring until smooth. Reduce the mixer speed to low; beat in the flour mixture until combined.
  • Fill a cookie press with the dough according to the manufacturers' instructions. Press cookies 1 inch apart onto 2 unlined baking sheets. Lightly press silver dragées into each.
  • Bake, switching the pans halfway through, until the cookies are firm to the touch, 25 to 30 minutes. Loosen the cookies immediately with a thin spatula and transfer to a rack to cool completely. Repeat with the remaining dough.

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