Chili Pepper Cookies Recipe
Chili Pepper Cookies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch

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

Directions

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. Yield: about 4 dozen.
Originally published as Chili Pepper Cookies in Taste of Home August/September 2004, p22

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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. Yield: about 4 dozen.
Originally published as Chili Pepper Cookies in Taste of Home August/September 2004, p22

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