Fiery Dragon Egg Cookies
(based on James Thresher's Three-Pepper Cookie recipe)
8 Tbsp. Butter, room temperature
1 Cup Sugar
1 1/2 tsp. Baking Powder
1/2 tsp. Ground Black Pepper
1/2 tsp. Ground White Pepper
1/2 tsp. Ground Ginger
1/2 tsp. Ground Cloves
1/2 tsp. Ground Cinnamon
1/8 – 1/4 tsp. Ground Cayenne Pepper
1 Egg, room temperature
1 Tbsp. Milk
2 Cups Flour
Food Color Gel
3 Tbsp. Water
Gold or Bronze Edible Spray (I used gold)
3 Clean Painting Sponges/Sponge Dabbers (clean meaning never been used with paint)
1. In a large mixing bowl, mix the butter & sugar until fully incorporated & fluffy. Add the baking powder & spices on low speed & then add in the egg & milk. Next, add in the flour, a little at a time, continuing to mix on low, until everything is incorporated & a nice dough forms.
2. Divide the dough in half &, wrapping both halves in plastic wrap, shape them into chunky logs about 6″ long (If you have an empty paper towel roll/tube, slice it open up one side & place the logs inside; this will help them keep their shape. If you don't have one, no big deal). Chill the dough in the fridge for at least 4 hours or put in the freezer for about an hour & a half.
3. Heat your oven to 375ºF. Stack 2 large trays together (this is to insulate the cookie bottoms so they don't get too dark) & line the top with parchment paper. Remove the dough from the fridge &, using a large sharp knife, cut the logs into 1/4″ thick slices. Shape the slices to look like flat eggs (basically oval discs) & place them about 1″ apart on the tray. Using the non-serrated edge of a butter knife, make criss-cross patterns on the cookie tops, making sure not to press all the way through. My pattern was 4 diagonal lines both ways, making the cookies look kinda' like pinecones. Bake for about 8-9 minutes or until the bottoms are just beginning to brown. Let the cookies cool for a minute & then transfer them to a wire rack to cool completely.
4. Put 1 Tbsp. of water each into 3 little bowls. Into 1 bowl put 2 drops of red food gel & stir with a sponge brush, into another put 2 drops of brown & stir, & into the last bowl put 2 drops of green & likewise stir. Feel free to adjust them as you'd like, such as adding a titch (not a whole drop) of yellow to brighten & warm the colors. Divide the cookies into 3 groups, laying them out flat on a large piece of parchment paper. Pick a color & a cookie group to start with & lightly drag the wetted sponge across the cookies to color them, dabbing slightly if needed. Let the cookies sit for a bit for the color to dry & then spray the cookies lightly with gold or bronze by holding the sprayer about 9"-12" away & moving it back & forth as you spray. Let them dry again & then serve or store in an airtight container.