Spicy Ornaments

Prep time: 45 minutes
Bake time: 12 to 14 minutes
Yield: 32 to 34 cookies

When it comes to holiday cookies, my family is notoriously picky about flavors and textures. My son and I love chocolate in everything, but my husband prefers light, dry cookies with just a hint of chocolate. Since all of us enjoy aromatic and spicy tastes, a few Christmases ago I created a cookie to please all of our palates - it features cocoa, cinnamon and cloves.

These Spicy Ornaments echo the sparkle of Christmas and the excitement of opening gifts. Be patient and enjoy the cookie - it will surprise you with a zesty finish!

When I entered this recipe in the Holiday Cookie Bakeoff this past November, it became one of fifty finalists. It resulted in the LA Times becoming a follower of The Kitchen Buzzz. Thanks to all my supporters who voted for Spicy Ornaments and Happy Holidays!

Ingredients for the cookies:
2 cups all-purpose flour
½ cup unsweetened cocoa
¾ teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon chipotle ahumado powder
1-1/3 cups granulated sugar
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
¼ cup red crystal sugars, set in a small bowl
¼ cup green crystal sugars, set in a small bowl

Ingredients for the icing:
1 cup confectioners’ sugar (powdered sugar)
2-1/2 to 3 teaspoons cold water
Pastry bag fitted with a narrow tip

Preheat oven to 375˚F. Grease and flour two large, nonstick rectangular baking sheets; set aside.

Meanwhile, in a 1-quart bowl, combine the flour, cocoa, salt, baking powder, cinnamon, cloves and chipotle ahumado powder; set aside.

In a 4-quart bowl, beat together the sugar, oil, eggs and vanilla until mixture is uniform, about 2 minutes. Stir in the combined dry ingredients and beat on medium-high until a dough is formed, about 2 to 4 minutes.

Pulling off pieces of dough, form 1-1/2-inch balls and set them on a flat surface. Roll half of the dough balls in the red crystal sugars and other half in the green crystal sugars (about 16 to 17 balls of each color). Divide dough balls evenly and set on baking sheets, spaced two inches apart.

Bake in preheated oven for 6 minutes. Invert the sheets and bake an additional 6 to 7 minutes or until cookie tops crack and feel slightly firm to the touch. Remove baking sheets from oven and set on a counter. With a spatula, immediately transfer the cookies to a flat surface to cool.

In a 2-cup bowl, vigorously stir the powdered sugar and 2-1/2 teaspoons of the water until mixture is smooth. The icing should feel thick and not watery. If it is too firm, add a little more water. Transfer icing to the bag, pushing it all the way down to the tip.

Holding bag firmly in hand, decorate the surface cracks of the cookies with curvilinear designs.

Spicy Ornaments can be made two weeks ahead and stored in freezer in double plastic food bags (without the icing). To thaw: remove cookies from freezer and from plastic bags. Set them on a platter at room temperature for two hours. Decorate with icing before serving.

Note: Chipotle ahumado powder can be purchased online at GOURMETSLEUTH.COM.

Text and Photographs © Nancy Real 2010

Spicy Indian Chicken

Prep time: 30 minutes
Serves 4


I created this recipe for my husband who rates Indian food as his number one choice whenever we go out to dinner. While I avoid the heavily condimented dishes such as curries, I enjoy lighter fare which usually includes lots of vegetables. This chicken dish is spicy, aromatic and a feast for the eyes and palate!

Ingredients:
1/4 cup plus 2 tablespoons vegetable oil (safflower or sunflower oil preferred)
1 to 2 Serrano chiles, stems discarded and flesh cut into thin circles
1 each red and green bell pepper, cut into 3/4-inch pieces
1 large red onion, peeled and cut into 1/2-inch rings
2 garlic cloves, peeled and crushed
1/8 teaspoon each ground cumin, chili and curry powder
Salt, to taste
One pound skinless, boneless chicken breasts or thighs, cut into 2-inch pieces
1/3 cup chicken broth
3 tablespoons fresh chopped cilantro leaves
3 tomatoes, quartered (pulp removed and discarded)

Heat 1/4 cup oil in a 12-inch skillet and stir fry the chiles, peppers and onion on medium heat for 2 minutes. Add the garlic, spices and salt and stir fry 30 seconds longer. Transfer the stir fried vegetables to a plate and set aside.

Heat the remaining 2 tablespoons oil in the same skillet and add the chicken pieces; stir fry on medium heat for 2 to 3 minutes. Stir in 1/3 cup chicken broth; cover and cook on medium-low heat, stirring occasionally, for an additional 3 minutes or until chicken is cooked through (cut into one piece and taste it).

Add the stir fried vegetables to the chicken in skillet, followed by the chopped cilantro leaves and tomatoes. Stir to heat for 1 minute, and add salt, to taste.

Serve immediately with steamed rice and a glass of chilled Pinot Grigio wine.

Vegan Variation: Replace chicken with one package extra firm tofu, cut into 1-inch squares. Instead of chicken, stir fry tofu pieces in 4 tablespoons oil, on medium-low heat, 1 to 2 minutes per side or until golden brown. Follow remaining recipe directions.

Tip: If desired, add a little more cumin, chili or curry, to taste. If making this recipe with kids in mind, do not add more spices and omit the Serrano chiles.

Note: I prefer a curry powder called Neera's Curry Masala (An Authentic Indian Spice Mix), which is a blend of over 20 different exotic spices used for curries and vegetable sautes. This product is sold on Amazon.com, at gourmet and ethnic food shops.

Text and Photographs © Nancy Real 2010