- 2 1/2 c flour
- 1 1/2 c white sugar (or 3/4 c Splenda Blend, recommended)
- 2 eggs (or 1/2 c egg substitute, recommended)
- 1 c unsalted butter
- 5 medium-sized habanero peppers, seeded and minced (*see below)
- 1 teaspoon vanilla
- 1 tsp baking soda
- 1 tsp salt
- Preheat oven to 325 degrees F (165 degrees C).
- In a large mixer bowl, mix the sugars, butter, and vanilla. Introduce the peppers, and mix until incorporated. Slowly introduce the eggs and mix/beat until smooth. In a separate bowl, sift together flour, baking soda, and salt. Stir into the pepper mixture until dough forms. Drop by rounded teaspoonfuls onto ungreased or parchment-lined cookie sheets. (A #20 or #70 scoop also works depending on the size you desire.)
- Bake 10 minutes in the preheated oven, or until golden brown around bottom edges. Cool on wire racks.
* Footnote and addendum: The color of the habanero determines the heat. Mature habaneros are an intense bright red color and offer the highest level of heat. Immature habaneros may have a yellow-green or yellow-orange appearance but are still quite hot. Reguardless, it is highly recommended to wear food prep gloves and a mask.
The original recipe has called for ten habanero peppers, and suggested to antagonize the heat by applying the following method: discard stems, seeds, and pulp from the peppers and mince; place in a bowl with enough milk to cover and microwave until milk is lukewarm; let mixture sit 10 minutes before discarding milk and rinsing peppers in water; repeat this as necessary.
Suffice to say, the best results were gained from using 5 mature and fresh habaneros, unantagonized.
Original recipe by RALEIGHL @ Allrecipes.com