Chile Pepper Christmas Cookies Food

CHILI PEPPER COOKIES

Chili Pepper Cookies image

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

Ingredients

3/4 cup butter-flavored shortening
1 cup packed brown sugar
1/4 cup sugar
1 egg
2 tablespoons milk
1 tablespoon vanilla extract
2-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
BUTTERCREAM FROSTING:
1/2 cup butter, softened
4-1/2 cups confectioners' sugar
2 teaspoons vanilla extract
3 to 5 tablespoons milk
Green and red gel food coloring
Green and red colored sugar

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 :

PEPPERMINT CHRISTMAS COOKIES

Peppermint Christmas Cookies image

This recipe is a great one to make for Christmas Cookie Exchanges. These colorful cookies add a real festive treat to any holiday platter. I made these for the first time for a cookie exchange and I made a double batch of green and a double batch of red.

Provided by Pamela

Categories Dessert

Time 15m

Yield 30 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup soft butter
3/4 cup icing sugar
1 egg
1 teaspoon vanilla
2 teaspoons peppermint extract
1/4 teaspoon salt
1 teaspoon green food coloring or 1 teaspoon red food coloring (paste colouring gives a deep shade)
1 3/4 cups flour
30 chocolate rosettes or 30 chocolate wafers

Steps:

Cream together butter, sugar, egg, vanilla, and salt.
Add coloring and mix well to distribute color evenly.
Stir in flour.
Shape in 1 inch balls.
Place 2 inches apart on ungreased cookie sheet.
Flatten each by pressing a chocolate in each center.
Bake at 350 degrees for 10 minutes, or until bottom starts to brown.

ICELANDIC PEPPER COOKIES

Icelandic Pepper Cookies image

Make and share this Icelandic Pepper Cookies recipe from Food.com.

Provided by ElizabethKnicely

Categories Dessert

Time 35m

Yield 3 dozen cookies, 36 serving(s)

Number Of Ingredients 12

Ingredients

1 1/4 cups butter, softened
1 1/4 cups white sugar
3/4 cup light corn syrup
2 small eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon ground ginger
1/4 teaspoon ground black pepper

Steps:

In a large bowl, cream butter and sugar. Stir in corn syrup and eggs; cream well. Sift together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and pepper. Add dry ingredients to the butter mixture, and mix until smooth. Refrigerate dough over night.
Preheat oven to 350ºF (175ºC).
Roll out dough to 1/4 inch thickness. Cut out cookies with a 2-inch round cookie cutter. Place at least 1 inch apart on cookie sheet and bake for 8 to 10 minutes in preheated oven.

HOT RED CHILE PEPPER SAUCE

Hot Red Chile Pepper Sauce image

This recipe originated in the caribbean. It is not for the meek. Be careful handling the peppers. Wear rubber gloves and keep your hands away from your eyes! Move over Tobasco!

Provided by Normaone

Categories Sauces

Time 14m

Yield 3 cups

Number Of Ingredients 7

Ingredients

24 small hot red peppers, seeded and sliced lengthwise
2 medium onions, chopped
2 garlic cloves, halved
1 tablespoon dry mustard
2 teaspoons salt
2 whole cloves
1 1/2 cups white vinegar

Steps:

Combine hot peppers, onions and garlic in the bowl of a food processor or blender and puree.
Add dry mustard, salt, cloves and vinegar and combine.
Transfer to a small nonaluminum saucepan and simmer over medium low heat 3 to 4 minutes.
Pour into warm sterilized jars and seal.

Nutrition Facts : Calories 220.4, Fat 2.7, SaturatedFat 0.2, Sodium 1591.4, Carbohydrate 42.2, Fiber 7, Sugar 23, Protein 8.5

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