Jalapeno Pepper Cookies Recipes

JALAPENO-LIME SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, butter, sugar, jalapeno, lime zest and juice, and salt together in a large bowl.
• Roll dough into 1-inch balls and place on ungreased cookie sheets; flatten slightly with a thumb print to accommodate icing.
• Bake in the preheated oven until golden and set, 8 to 10 minutes. Remove cookies from the oven and let cool at least 10 minutes.
• Combine confectioners' sugar, lime juice, jalapeno, and lime zest in a bowl. Drizzle icing onto cooled cookies.

JALAPENO SUGAR COOKIES

Steps:

• Sift 2 1/2 cups flour, cream of tartar, baking soda and salt into a small bowl.
• In a large mixing bowl, with an electric mixer, cream butter and vanilla, adding sugar slowly, beating until fluffy.
• Add eggs one at a time and mix thoroughly.
• 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.

JALAPENO PEPPER COOKIES

Steps:

• Mix peppers, cheese, and egg yolks into a paste.
• Shape into a roll (like freezer cookies) and freeze.
• When ready to use, slice into 1/4 inch rounds.
• Dust both sides of cookie with crumbs and sesame seeds.
• Place on ungreased cookie sheet and bake @ 350 degrees for 10-15 minutes.

JALAPEñO POPPERS

Steps:

• Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
• Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
• In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
• Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
• Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.