Advertisement

Jalapeno cookie

0

  • Prep Time15 mins
  • Total Time25 mins
  • Makes54 Cookies
*PLUS chilling time
Jalapeno cookie

Roberto Caruso

Chatelaine Triple Tested

Ingredients

  • 2 1/2 cups all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 cup unsalted butter, at room temperature

  • 3/4 cup granulated sugar

  • 1 egg

  • 1 tsp vanilla

  • 1 large seeded jalapeno

  • 1 tbsp cumin

  • 3 tbsp cumin seeds

  • 2 tsp lemon zest

  • 1 tbsp lemon juice

Instructions

  • In a medium bowl, using a fork, stir flour with baking powder, salt and peel. In a large bowl, using an electric mixer, beat butter with sugar. Beat in egg, vanilla and juice. Finely chop 1 large seeded jalapeno. Stir into flour mixture along with 1 tbsp (15 mL) ground cumin.

  • In a large bowl, using an electric mixer, beat butter with sugar. Beat in egg, vanilla. Using a wooden spoon, gradually beat in flour mixture just until it can be formed into a ball. Shape into 3 6-in. (15-cm) triangular logs or 3 8-in. (20-cm) round logs. Place 3 tbsp (45 mL) cumin seeds in a pie plate. Press sides of each log into seeds. Wrap separately with plastic wrap and refrigerate until firm, at least 1 hour or up to 1 week.

  • To bake, preheat oven to 350F (180C). Spray or oil a large baking sheet. Slice logs into rounds 1/3 in. (0.7 cm) thick. Place about 2 in. (5 cm) apart on baking sheet. Bake in centre of preheated oven until cookie edges are golden, 8 to 10 min. Remove cookies to a rack to cool completely. Repeat with remaining dough. Store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month.

Advertisement
Advertisement
Advertisement
Advertisement