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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 48 |
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Cut out to look like their namesake, these cookies were sweet treats at the celebration. We used a favorite recipe that makes a tender, slightly soft sugar cookies. By tinting the frosting and adding some colored sugar sprinkles, these can be decorated with out a lot of fuss. They really say fiesta .Terri Newton, Marshall, Texas Ingredients:
3/4 cup butter-flavored shortening |
1 cup packed brown sugar |
1/4 cup sugar |
1 egg |
2 tablespoons milk |
1 tablespoon vanilla extract |
2-1/4 cups king arthur unbleached all-purpose flour |
3/4 teaspoon baking soda |
1/8 teaspoon salt |
buttercream frosting: |
1/2 cup butter, softened |
4-1/2 cups confectioners' sugar |
2 teaspoons vanilla extract |
3 to 5 tablespoons milk |
green and red gel food coloring |
green and red colored sugar |
Directions:
1. In a small bowl, cream shortening and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
2. On a lightly floured surface, roll and pat out dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. chili pepper shaped cookies cutter.
3. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool.
4. In a small bowl, beat the butter, confectioners' sugar, vanilla and enough milk until frosting reaches desired consistency. Tint 1/3 cup green; set aside. Tint remaining frosting red. Frost peppers red and stems green; sprinkle with matching sugar. Yield: about 4 dozen.
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