Hot Desert Sands Cookies

Submitted by Mary Scheffert

"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.)"

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 36 cookies
• Serves: 36

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.