Jalapeno Sugar Cookies
Okay, so you can see from the title that I’ve done something very interesting with my candied jalapenos.
I made a sweet and spicy cookie.
They are sweet and spicy and kind of strange. My daughter and my husband were not fans, I think they are odd, but not bad and my teenage son…..LOVES THEM!
I don’t have any pictures of the making process, or of the cookies cooling on the pan. I made my cookies to large…
I ended up with a large Pangaea shaped cookie. I had to separate the cookie continents in order to sample the cookie. Cookie continents…Heh! That’s funny!
Luckily, I was able to salvage a few cookie shaped cookies from the baking sheet, You know, for picture purposes.
The rest, although edible were not very pretty.
Here is a list of the ingredients you will need. The recipe I followed Came from Food.com Here is a copy of the recipe.
- 2 1/2-3 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter
- 1 teaspoon vanilla
- 1 cup sugar
- 2 eggs
- 2 tablespoons of candied jalapenos
Mix 2 1/2 cups flour, cream of tartar, baking soda and salt in a small bowl.
In a larger mixing bowl, with a mixer, cream butter and vanilla, adding sugar slowly, beating until fluffy.
Add eggs one at a time and mix thoroughly after each egg.
Gradually add flour mixture , 1 1/2 peppers and seeds and combine well. If dough seems sticky, gradually add remaining 1/2 cup flour.
Refrigerate dough at least 1 hour and up to overnight.
Be sure to cover with plastic wrap. Roll dough into balls about the size of walnuts.
Moisten bottom of glass with water, dip in sugar and press to even thickness.
Top with a few pieces of jalapeno pepper, press lightly into dough.
Bake at 375 degrees for about 10 to 12 minutes.
Remove from pan and cool.
- placed them into corn bread
- used them in my baked beans
- put them on top of cream cheese (on crackers) and gobbled them up.
I’m sure I’ll find a few other ways to use them.