1/2 cup unsalted butter
2/3 cup sugar
1/4 cup milk or cream
(2 teaspoons vanilla extract if not using vanilla bean)
400 grams soft white wheat milled with
4 inches of vanilla bean, minced
2 dried habanero peppers, stemmed, seeded and chopped
2 2/3 cup unbleached flour or whole wheat pastry flour
plus 4 inches vanilla bean and
2 dried habaneros whirled in a spice grinder
OR a bunch of cayenne pepper, quantity depending on your heat tolerance
and strength of the cayenne
1 teaspoon baking soda
1/2 teaspoon salt
1 cup toasted pine nuts
Preheat the oven to 375 degrees.
Cream butter and sugar together, beat in eggs, cream or milk, and
vanilla if using, until smooth. Whisk the soda, salt, flour and
spices together and stir into the batter with the pine
Drop batter by tablespoon onto greased or silicone-lined baking sheets,
flatten the tops of cookies slightly, and, if you like, decorate with a
sprinkle or coarse sugar.
Bake 12 minutes until golden at the edges.
*If you forget and touch the peppers without gloves, all is not
lost. A brief soak in dilute bleach (1 part bleach to 10 or 20
parts water, maybe?) can eliminate the capsaicin and prevent your
fingers from burning, especially if you manage to keep your fingers dry
until they hit the bleachy water.
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