Ingredients
10 Habanero peppers, seeded and minced
1 1/2 cups white sugar
1 cup softened butter
1 teaspoon vanilla extract
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Note: Remove and discard the stems, seeds, and pulp from the peppers. Mince peppers, and place in a bowl with enough milk to cover. Place bowl in a microwave, and heat until milk is lukewarm. Let sit about 10 minutes. Discard milk, and rinse peppers thoroughly in warm water. Repeat as desired. 1. Preheat oven to 325 degrees F. 2. In a large bowl, mix peppers, sugar, butter, vanilla, and eggs. Beat until smooth. In a seperate bowl, sift together the flour, baking soda, and salt. Stir into the pepper mixture just until combined. Drop by rounded teaspoonfuls onto ungreased cookie sheets. 3. Bake 10 minutes in the preheated oven, or until golden brown. Cool on wire racks.