Habanero Pumpkin Nut Cookies
Here's a recipe from the June '93 issue of Chile Pepper magazine. If you're looking for a dessert
with some bite to it, give this a try. Of course, the amount of habaneros will need to be adjusted
based on your heat tolerance.
Ingredients
3/4 cup canned pumpkin
3/4 cup light brown sugar
1/2 cup sour cream
1 egg, beaten
1 teaspoon vanilla
1 cup seedless raisins
1/2 cup chopped walnuts
1 1/2 cup flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoom baking soda
1/2 teaspoon salt
1/2 teaspoon Las Hermanas (REAL Chile-Heads will need to increase this)
1/4 teapsoon ground allspice
1/4 teaspoon ground nutmeg
Directions
Preheat the oven to 350 degrees.
Combine the pumpkin, sugar, sour cream, egg, and vanilla and mix well.
Stir in the raisins and walnuts.
Sift the dry ingredients together. Stir the dry ingredients into the pumpkin mixture until just mixed.
Drop a tablespoon of the dough onto a lightly greased cookie sheet.
Bake for 15 minutes or until lightly browned.
Yield - 3 to 4 dozen
Heat Scale - Medium
Notes
** Recipe can be doubled.
** I usually have to cook them longer than the 15 minutes in the directions.
** I must make them larger than the recipe calls for, because I never get 3-4 dozen.
** You can use dried ground or fresh habanero peppers instead of the Las Hermanas, but you'll have to decide how much to use since the heat level can vary greatly.
