In small bowl, combine flour, baking soada and salt. In large bowl, with mixture at low speed, cream together sugar and butter until well blended. Add egg, hot pepper sauce, vanilla and flour mixture; beat until smooth.
Divide dough in half. On plastic wrap, shape each dough half into a log, about 1 1/2" thick in diameter. Cover and refrigerate until firm.
Cut dough rolls into 1/4" slices. Dip each slice in granulated sugar. Place 1" apart on ungreased cookie sheets.
Bake 8-12 minutes or until cookies are golden around the edges. Cool on wire rack.