INGREDIENTS

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.
Recipe 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
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
12-30-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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