!!! My website has moved: please update your bookmarks to debunix.net !!!

Vanilla Habanero Cookies with Pine Nuts

Invented on a whim, and at the cost of a too-close encounter with the habanero, these turned out pretty good.   It was a good reminder to use gloves when handling habaneros, even when dried, and to NOT TOUCH ANY body parts until the habanero contaminated gloves are removed*.

1/2 cup unsalted butter
2/3 cup sugar

2 eggs
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 nuts.  

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.

Return to Recipe Index

Return to Diane's Food Page

Return to Diane's Home Page