Chile Pepper Christmas Cookies

Recipe Ingredients

		Cookies
12 tablespoons	180ml	Unsalted butter
3/4 cup	148g / 5.2oz	Sugar
1 cup	198g / 7oz	Egg (large)
1 tablespoon	15ml	Finely-grated lemon zest
1 teaspoon	5ml	Pure vanilla extract
2 1/4 cups	140g / 4.9oz	All-purpose flour
1/4 teaspoon	1.3ml	Salt
		Cookie Paint
2		Egg yolks - see * Note (large)
		Food coloring - as needed

Recipe Instructions

* 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 out chile pepper shapes, using a cookie cutter or freehand. Transfer shapes to greased 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.

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

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