Chile Pepper Christmas Cookies Recipe

12 tb Unsalted butter
3/4 c Sugar
1 lg Egg
1 tb Finely grated lemon zest
1 ts Pure vanilla extract
2 1/4 c All-purpose flour
1/4 ts Salt
Cookie Paint:
2 lg Egg yolks, lightly beaten
And separated in equal
Portions into 2 or
More bowls or cups
Food coloring

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 8-12 minutes or until the cookies begin to brown around the
edges. Dust with red or green sprinkles if desired.

Yield: about 4 dozen 3 inch cookies

TOO HOT TAMALES SHOW #TH1E23

Cookie:

Yields
4 servings