Chili Pepper Cookies Recipe
Chili Pepper Cookies Recipe photo by Taste of Home
Publisher Photo
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 mixing bowl, cream shortening and sugars. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll and pat our 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 mixing bowl, beat the butter, confectioners' sugar, vanilla and enough milk until frosting reaches spreading 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 mixing bowl, cream shortening and sugars. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
  2. On a lightly floured surface, roll and pat our 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.
  3. In a mixing bowl, beat the butter, confectioners' sugar, vanilla and enough milk until frosting reaches spreading 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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