Spicy Scorpion Pepperbread Cookies

Instructions

1. 1

   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.

2. 2

   In a separate bowl, cream together the softened butter and sugar until light and fluffy.

3. 3

   Add the minced scorpion peppers, molasses, egg, and vanilla extract to the butter-sugar mixture. Mix well until all ingredients are fully combined.

4. 4

   Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time, until manageable.

5. 5

   Divide the dough into two equal portions and shape each portion into a disc. Wrap them in plastic wrap and refrigerate for at least 1 hour, or until firm.

6. 6

   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

7. 7

   Remove one chilled dough disc from the refrigerator. On a lightly floured surface, roll out the dough to approximately 1/4 inch thickness.

8. 8

   Use your favorite cookie cutters to cut out shapes from the dough and transfer them to the prepared baking sheet, leaving about 1 inch of space between each cookie.

9. 9

   Repeat steps 7 and 8 with the second dough disc.

10. 10

    Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are slightly golden.

11. 11

    Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

12. 12

    Optional: Dust the cooled cookies with powdered sugar for an extra touch of sweetness.

13. 13

    Serve and enjoy these Spicy Scorpion Pepperbread Cookies!