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Chile Pepper Christmas Cookies cookies, desserts === COOKIES === 12 tablespoons Unsalted butter 3/4 cup Sugar 1 large Egg 1 tablespoon Finely-grated lemon zest 1 teaspoon Pure vanilla extract 2 1/4 cups All-purpose flour 1/4 teaspoon Salt === COOKIE PAINT === 2 large Egg yolks; see * Note Food coloring; as needed * Note: Lightly beaten and separated in equal portions into 2 or more bowls or cups. Preheat oven to 350 degrees. 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 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 outchile pepper shapes, using a cookie cutter or - Freehand. Transfer shapes togreased 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. This recipes yields about 4 dozen three-inch cookies. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E23 broadcast 12-17 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-30-1996 Contributor: Susan Feniger and Mary Sue Milliken Yield: 48 servings Preparation Time: 0:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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