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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This recipe is from a Better Homes & Gardens magazine from several years ago, celebrating special cookies representing each state in the U.S.- these are from Nevada. The cookies are crispy & light, with a definite kick . NOTE: DO NOT substitute regular chili powder or ground red pepper. (These cookies would also be good without the ground peppers.) Ingredients:
1/4 cup butter |
1/4 cup shortening |
1/2 cup sifted powdered sugar |
2 tablespoons granulated sugar |
1 tablespoon pure medium or hot ground red chili pepper (such as ancho) |
1 teaspoon vanilla |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/4 teaspoon baking powder |
1 cup flour |
1/2 cup finely ground walnuts (optional) |
2 tablespoons granulated sugar |
Directions:
1. Beat butter & shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, 2 tablespoons granulated sugar, ground chili, vanilla, salt, cinnamon & baking powder; beat till combined. Stir in flour & walnuts (if using).
2. Put remaining 2 tablespoons granulated sugar into a small bowl. Shape the dough into 1 balls and roll in sugar. Place on an ungreased cookie sheet (or on parchment-lined cookie sheet). Flatten balls till 1/4 thick using the bottom of a glass.
3. Bake in 325 degree oven about 15 minutes or until edges are light brown. Transfer cookies to wire racks to cool.
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