Peppersass Cookies

Submitted by Cecily Parsley

"A spicy-sweet treat for Valentine's Day, clipped out of a newspaper. I used "Mr. Gouda's Trinidad-Style Scotch Bonnet Pandemonium Sauce" and red decorator's sugar for dipping."

 

• Ready In: 42mins
• Ingredients: 8
• Yields: 5 dozen

ingredients

• 1 1⁄4 cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 cup sugar
• 2⁄3 cup butter or 2/3 cup margarine, room temperature
• 1 large egg
• 2 teaspoons hot pepper sauce
• 1 teaspoon vanilla extract

directions

1. In a small bowl, combine flour, baking soda and salt. In large bowl, with mixer at low speed, cream together sugar and butter until well-blended.
2. Add egg, hot pepper sauce, vanilla and flour mixrure. Beat until smooth.
3. Divide dough in half. On plastic wrap, shape each dough half into a log, about 1 1/2" in diameter. Rollup in the plastic wrap. Cover and refrigerate until firm.
4. Preheat oven to 350°F
5. Cut dough rolls into 1/4" slices. Dip each slice in granulated sugar. Place 1" apart on ungreased cookie sheets. Bake 10-12 minutes or until golden around edges. Cool on a wire rack.