Jalapeno Pepper Cookies Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Fill each jalapeno pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively, and arrange peppers on the prepared baking sheet.
• Bake in the preheated oven until jalapenos are tender and cheese melts, about 20 minutes.

Steps:

• In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
• Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
• Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
• In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

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.

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.

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.