| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Tabasco | 24 | Servings | |
INGREDIENTS
| 3/4 | c | Unsalted butter; softened |
| 1 | c | Granulated sugar |
| 1 | c | Packed brown sugar |
| 2 | c | Peanut butter; smooth or crunchy |
| 1/2 | c | Macadamia nuts; chopped (optional) |
| 2 | Eggs | |
| 1 | ts | Vanilla extract |
| 1 | ts | TABASCO® pepper sauce |
| 3 | c | All-purpose flour |
| 1 | ts | Salt |
| 1 | ts | Baking soda |
INSTRUCTIONS
Preheat oven to 350°F. Lightly butter and flour cookie sheet. In large bowl, cream together butter and sugars. Stir in peanut butter and macadamia nuts; mix until well blended. Add eggs, vanilla and TABASCO® pepper sauce. Mix until well combined. In another bowl, mix together flour, salt and baking soda. Add to nut mixture and stir until blended. Spoon about one heaping tablespoon of batter on prepared cookie sheet. Coat tines of fork in flour and score each cookie in crisscross pattern. Bake l5-l7 minute or until edges begin to turn golden. Set aside to cool on racks. Makes 2 dozen cookies. Busted by Karen Sonnessa <[email protected]> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <[email protected]> on Apr 23, 1998
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