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Hot Desert Sand Cookies
Ingredients
-
1/4
cup butter (no substitute)
-
1/4
cup shortening
-
1/2
cup sifted powdered sugar
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2
tablespoons granulated sugar
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1
tablespoon pure medium or hot ground red chili peppers, such as ancho or New Mexican Chimayo
-
1
teaspoon vanilla
-
1/2
teaspoon salt
-
1/2
teaspoon ground cinnamon
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1/4
teaspoon baking powder
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1
cup all-purpose flour
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1/2
cup finely chopped walnuts
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2
tablespoons granulated sugar
Directions
1. Beat butter and shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, 2 tablespoons granulated sugar, ground chili, vanilla, salt, cinnamon, and baking powder; beat until combined. Stir in flour and walnuts.
2. Shape the dough into 1-inch balls. Place 2 tablespoons granulated sugar in a small bowl. Roll balls in sugar and place on an ungreased cookie sheet. Flatten balls until 1/4-inch thick using the bottom of the glass.
3. Bake in a 325 degree F oven about 15 minutes or until edges are light brown. Transfer cookies to wire racks to cool. Makes about 36 cookies.
Nutrition Facts
(Hot Desert Sand Cookies)
- Servings Per Recipe 36,
- Calories 52,
- Carbohydrate (gm) 5,
- Fat, total (gm) 4,
- Cholesterol (mg) 7,
- Saturated fat (gm) 2,
- Sodium (mg) 33,
- Percent Daily Values are based on a 2,000 calorie diet
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