Jalapeno Sugar Cookies Recipes

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CANDIED JALAPENOS RECIPE (HOMEMADE COWBOY CANDY)



Candied Jalapenos Recipe (Homemade Cowboy Candy) image

Candied jalapenos (homemade cowboy candy recipe) are easy to make, perfect for nachos, burgers, desserts and more, nice and sweet with a touch of heat.

Provided by Mike Hultquist

Categories     Dessert

Time 15m

Number Of Ingredients 6

1/2 pound jalapeno peppers (about 10-12 average sized jalapenos)
1 cup sugar
1/2 cup apple cider vinegar
1 teaspoon chili powder ((optional))
½ teaspoon turmeric powder
½ teaspoon ground ginger

Steps:

  • First, slice the jalapeno peppers into ¼-inch round slices.
  • Stir together the sugar, vinegar and seasonings in a pan. Bring to a quick boil, then reduce the heat to a low simmer until the sugar dissolves into a gooey syrup.
  • Add the jalapeno pepper slices and mix to evenly coat them with the syrup.
  • Simmer them about 4 minutes. They will darken a bit as they slightly cook and absorb some of the sugars.
  • Transfer the candied jalapeno peppers to cleaned jars, then fill the jars with the remaining syrup.
  • Cover and store in the refrigerator for up to 3 months. You can eat them right away, but it is best to let the flavors develop at least 1 week in the refrigerator before eating.

Nutrition Facts : Calories 80 kcal, Carbohydrate 19 g, Sodium 5 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

JALAPENO-LIME SHORTBREAD COOKIES



Jalapeno-Lime Shortbread Cookies image

Shortbread jalapeno cookies are sweet and tangy, with just a little burn at the end.

Provided by Diane Stone

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 35m

Yield 24

Number Of Ingredients 10

2 cups all-purpose flour
1 cup butter
⅔ cup white sugar
1 tablespoon grated fresh jalapeno
1 lime, zested and juiced
½ teaspoon salt
1 cup confectioners' sugar
¼ cup lime juice
½ tablespoon grated fresh jalapeno, or more to taste
1 lime, zested

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.

Nutrition Facts : Calories 150 calories, Carbohydrate 19.5 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 103.4 mg, Sugar 10.8 g

JALAPENO SUGAR COOKIES



Jalapeno Sugar Cookies image

Make and share this Jalapeno Sugar Cookies recipe from Food.com.

Provided by RecipeMonster

Categories     Dessert

Time 40m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 10

2 1/2-3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1 teaspoon vanilla
1 cup sugar
2 eggs
3 jalapenos, very finely diced (divided so you have 1 1/2peppers for dough and the other half for topping)
6 jalapeno seeds, finely chopped, almost to a mash

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.

Nutrition Facts : Calories 103.5, Fat 5.5, SaturatedFat 3.3, Cholesterol 25.3, Sodium 107.8, Carbohydrate 12.4, Fiber 0.3, Sugar 5.7, Protein 1.3

JALAPENO-CHEDDAR SHORTBREAD COOKIES



JALAPENO-CHEDDAR SHORTBREAD COOKIES image

Categories     Cheese     Bake     Cocktail Party

Yield 48 2" cookies

Number Of Ingredients 6

1 cup unsalted butter, room temperature
1/2 cup sifted icing sugar
2 cups all purpose flour
1 cup grated old cheddar cheese
3 T minced seeded jalapeno (or hot pepper flakes)
1/2 tsp salt

Steps:

  • Preheat oven to 300F. In a large bowl, cream butter until smooth, gradually beat in sugar until smooth and creamy. In smaller bowl, stir cheddar into flour, add pepper and salt. Stir flour mixture into butter mixture just until combined. Shape dough into 3/4" balls. Place on ungreased baking sheets, 1" apart. Flatten slightly before baking for 15-18 minutes, until cookies are light golden in color, and feel set to the touch. Cool on racks. Store tightly covered in fridge or freezer, up to several months.

10 JALAPEñO RECIPES: PICKLED JALAPEñOS & MORE!



10 Jalapeño Recipes: Pickled Jalapeños & More! image

Add big flavor to your meals with these easy homemade pickled jalapeños! With only 10 minutes hands on time, they add a tangy kick to tacos and chili.

Provided by Sonja Overhiser

Categories     Essentials

Time 10m

Number Of Ingredients 8

5 to 6 medium jalapeño peppers
2 garlic cloves
1/2 cup white vinegar
1/2 cup water
1 tablespoon sugar
2 teaspoons kosher salt
1 tablespoon black peppercorns
1 bay leaf

Steps:

  • Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
  • Thinly slice the jalapeño peppers. Fill the jar with the slices.
  • Peel the garlic cloves, leaving them whole. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
  • Once boiling, pour the brine into the jar (including the bay leaf). Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
  • Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Eat immediately, or refrigerate until serving. Keeps up to 1 month refrigerated.

Nutrition Facts : Calories 5 calories, Sugar 0.8 g, Sodium 0.3 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 1 g, Fiber 0.1 g, Protein 0.1 g, Cholesterol 0 mg

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