| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | servings | ||
INGREDIENTS
| 1/2 | c | Butter or margarine; softened |
| 3/4 | c | Sugar |
| 1 | Egg | |
| 3/4 | ts | Vanilla extract |
| 1/2 | ts | Cinnamon extract |
| 2 | c | All purpose flour |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 1/2 | tb | Ground cinnamon; (or more) |
| 1 | Well-rounded teaspoon ground Mombassa pepper; (or more) |
INSTRUCTIONS
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. 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. Posted to CHILE-HEADS DIGEST by "Stober, Karen E, SITS" <kstober@att.com> on Mar 8, 1999, converted by MM_Buster v2.0l.
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