Prep 15 mins
Cook 10 mins
A nifty recipe for the Zaar World Tour '05.
Make and share this Southwestern Sugar Cookies recipe from Food.com.
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 3⁄4 cup sugar
- 1 large egg
- 3⁄4 teaspoon vanilla extract
- 1⁄2 teaspoon cinnamon extract
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 tablespoons ground cinnamon (or more)
- 1 teaspoon ground mombassa pepper (you can substitute equal amounts of cayenne)
- Cream butter in a large mixing bowl; add sugar, beating until light and fluffy. Add egg, vanilla and cinnamon extract, mixing well.
- Combine flour, soda, salt, ground cinnamon and ground pepper, mix well and add to creamed mixture, blending well. (Dough will be very stiff).
- Divide dough into thirds; roll each portion to 1/8 inch thickness on lightly floured waxed paper. Cut with desired cutters, and place 2 inches apart on lightly greased cookie sheets. Bake at 375°F for 8-10 minutes or until lightly browned. I found 6 minutes to work best in my oven. Remove to wire rack to cool.
This is a complex, feisty cookie, which, like a jazz trio, has three predominant independent, but interlocking flavors. Cayenne pepper provides a hot foundation even though it comes in later than its fellows. The savory cinnamon intrigues the palate with its dark, funky, yet mellow allure. High, bright and clear, the sugar presides and sails over it all with precision and aplomb. Like many trios though, even though the sugar gets its name on the marquee, it would not be anywhere near as interesting, nor as palatable separated from its rhythm section. Recommended.
Morning cookies, yay. I loved these, had everything on hand and was in a cookie making mood this morning. These are not over sweet and I really like cayenne nip and I'm thinking that they would be fab sandwiched with a skiff of cream cheese. Made for ZWT 8
Mmm! I had two limitations though due to not having ingredients on hand-- I don't normally have cinnamon extract around so I just added more ground cinnamon. As a result, they didn't have the distinct russet hue the ones in the photos had: but they sure weren't missing out on the taste! And...I had left the butter out to soften and gotten all my ingredients together and it wasn't until I had the batter almost made up when I realized I had no eggs in the fridge. So to smooth out the dough, I put in a little milk. I love the way the cayenne sneaks up on you, it's got a real bite, so I don't think I'm missing much by not having cinnamon extract. But I'll definitely make these again with a little less cayenne and an egg-- they were like snickerdoodles on steroids! Made and tagged as a VIP Recipenap for Veggie Swap 17.