Peppersass Cookies

5 stars based on 1 vote.
1 ratings
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  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2/3 cup butter or margarine, at room temperature
  • 1 large egg
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 1 teaspoon vanilla extract


In a small bowl, combine flour, baking soda and salt. In a large bowl with electric mixer at low speed, cream sugar and butter until well blended. Add egg, TABASCO® 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 inches in diameter. Cover and refrigerate until firm.

Preheat oven to 350°F. Cut dough rolls into 1/4-inch-thick slices. Dip each slice in granulated sugar and place 1 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes or until cookies are golden around the edges. Cool on wire racks.

Makes about 5 dozen.

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  • Name: Amber
    Date: October 12th, 2016
    This recipe is by far the best I've ever made. I personally add an extra teaspoon (or two) because they weren't spicy enough for me the first time I made them. The spice isn't overwhelming but it really surprisingly fits extremely well. I also use this recipe for any other shortbread cookies I may want, like chocolate chip, because it really is the best.