Jacked-up Jalapeno Cookie |
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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 1518 |
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You really need to read the entire story and thought process to understand. Ingredients:
2 1/2 c flour |
1 tsp baking soda |
1 tsp salt |
1 tsp cinnamon |
1 1/2 tsp ground cayenne |
1/4 tsp cumin |
1/2 lb butter, at room temperature |
3/4 c packed brown sugar |
1/4 c granulated sugar |
1 pkg. (3.4 oz) jello™ cheesecake flavored instant pudding |
2 ( large) eggs |
1 tsp lime extract (i used key lime) |
1 large jalapeno, seeded, finely chopped (about 1/4 c) |
cayenne to sprinkle on top (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Sift together first 6 ingredients into a large bowl. Set aside.
3. In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, mixing well. Add eggs and lime extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well.
4. Using a standard ice cream scoop (2 oz), or rounded spoonful, drop dough on to an un-greased cookie sheet. Sprinkle lightly with cayenne (if desired.)
5. For 2 oz cookie, bake at 350 degrees for 16-18 minutes. For rounded tablespoon-sized cookies, bake 12-14 minutes. After one minute, transfer from pan to wire rack to cool.
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