Ingredients
3/4 cup butter-flavored shortening1 cup packed brown sugar1/4 cup sugar1 egg2 tablespoons milk1 tablespoon vanilla extract2-1/4 cups all-purpose flour3/4 teaspoon baking soda1/8 teaspoon saltBUTTERCREAM FROSTING:1/2 cup butter, softened4-1/2 cups confectioners’ sugar2 teaspoons vanilla extract3 to 5 tablespoons milkGreen and red gel food coloringGreen and red colored sugar
Preparation
In a small bowl, cream shortening and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll and pat out dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. chili pepper shaped cookies cutter.
Place 1 in. apart on ungreased baking sheets. Bake at 325° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool.
In a small bowl, beat the butter, confectioners’ sugar, vanilla and enough milk until frosting reaches desired consistency. Tint 1/3 cup green; set aside. Tint remaining frosting red. Frost “peppers” red and “stems” green; sprinkle with matching sugar.
