[CH] Southwestern Sugar Cookie recipe
Stober, Karen E, SITS (kstober@att.com)
Mon, 8 Mar 1999 08:11:12 -0500
Here is the recipe that was a hit at the Mid-Atlantic Hotluck Saturday. I
sprinkled more hot pepper on the tops of the cookies, then brushed it off
after I took them out of the oven, fearing it would be too much. I needn't
have, as they were mild compared to some of the other dishes, and to Jim's
Mild To Wild Pepper And Herbs Blastoff hot sauce. The one who makes The
Bread. Sadly, The Bread was moldy and had to be thrown out.
Yours in heat
Karen E. Stober
kstober@att.com (until mid-April)
Southwestern Sugar Cookies
1/2 cup butter or margarine, softened
3/4 cup sugar
1 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 well-rounded teaspoon ground Mombassa pepper (or more)
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 for 8-10 minutes or until
lightly browned. I found 6 minutes to work best in my oven. Remove to wire
rack to cool.
Yield about 5 dozen.
Recipe from Christmas Cookies published by Oxmoor House with Southwestern
(cinnamon and pepper) variation by Karen Elizabeth Stober.