The Red Hot Chili Paper

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Drop Sugar
Nutty Chip
Honey Popcorn
Raspberry Crepes
Filo Cups
Chocolate Baklava
Chestnut Truffles
Norwegian Kringle
Xmas Surprise
Peppermint Crisps
Cheese Blintzes
Mandel Brot
Apple Latkes
Chanukah Cookies
Dreidel Cookies
Butterscotch Crispies
Honey Nut Cookies
Cranberry Cookies
Honey Bear Cookies
Lemon Drop Cookies
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Old Fashioned Cookies
Chocolate Xmas Cookies
Almond Spice Cookies
Cherry Cashew Cookies
Xmas Angel Cookies
Holiday Spice Cookies
Lacy Cookies
Mocha Cookies
Oatmeal Raisin
Paintbrush Cookies
Almond Butter
Holiday Spice Cookies


      1/2 cup butter or margarine
      1 cup firmly packed light brown sugar
      2 eggs
      1 teaspoon vanilla
      1/2 teaspoon lemon extract
      1/2 teaspoon anise extract
      2 3/4 cups Sifted flour
      1 teaspoon baking powder
      1/2 teaspoon salt
      1/2 teaspoon black pepper
      1/4 teaspoon nutmeg
      1/4 teaspoon cloves
      1/8 teaspoon mace
      confectioners' sugar


    In a large mixing bowl, cream butter with brown sugar. Beat eggs and extracts. In  another bowl, add sifted flour and mix baking powder, salt, pepper and spices. Gradually  add flour butter mixture, mixing well after each addition. Chill 2 hours or overnight.
    Preheat oven to 375. Shape dough with two teaspoons into ovals and place on ungreased  baking sheets. Bake 8-10 minutes. Carefully remove cookies from baking sheets to wire  racks and sprinkle with confectioners sugar. Cool and store in airtight containers. These  cookies keep well and mellow with age. They're their best about 5-8 days after baking.  Yield: 5 dozen.

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