Peppersass Cookies Recipes

PEPPERSASS COOKIES

Steps:

• 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.
• Add egg, hot pepper sauce, vanilla and flour mixrure. Beat until smooth.
• 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.
• Preheat oven to 350°F
• 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.

PEPPERSASS COOKIES

Steps:

• Preheat oven to 350°.
• 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.

PEPPERMINT COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually stir into creamed mixture and mix well. Fold in candy. , Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges of cookies just begin to brown. Remove to wire racks to cool.

APPLE SCOTCH COOKIES

Steps:

• Cream together softened butter with brown sugar.
• Add eggs and milk; beat well.
• Mix and sift flour, baking powder, salt and spices; stir into creamed mixture.
• Stir in apples, walnuts, raisins and butterscotch pieces.
• Drop by tablespoons on well-greased cookie sheet.
• Bake at 400 degrees for 10 - 12 minutes.
• Remove from baking sheets immediately, cool on racks.

TRADITIONAL SWEDISH PEPPARKAKOR

Steps:

• Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
• Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
• Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.