Peppersass Cookies Recipes

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.

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.

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.

Steps:

• In a medium bowl, sift together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg and cloves.
• In a large bowl, using an electic mixer set on medium speed, beat together the butter, brown sugar and molasses until light and fluffy, about 4 minutes.
• Beat in the egg.
• Reduce the mixer speed to low and beat in the flour mixture.
• Cover and refrigerate for several hours.
• Position a rack in the middle of an oven and preheat to 350 degrees F.
• Butter 2 baking sheets, scoop up pieces of dough and roll between your palms into balls 1 1/2 inches in diameter.
• Place the balls on the cookie sheets spacing them about 2 inches apart.
• Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes.
• Transfer the baking sheets to racks and let the cookies cool slightly on the sheets.
• Place the confectioners' sugar in a sturdy paper bag, drop a few cookies into the bag, close the top securely, and shake gently to coat the warm cookies with the sugar.
• Transfer to racks and let cool completely.
• Repeat with the remaining cookies.
• Store in an air-tight container at room temperature for up to 1 week.

Steps:

• In a 2 quart saucepan over medium heat, bring the cream, butter, and raspberry jam to a simmer, stirring occasionally until butter and jam are melted.
• Remove from heat; stir in the chocolate until melted and smooth.
• Stir in the liqueur, mixing well.
• Transfer to a bowl and chill covered, for 4 hours or until firm.
• Working quickly roll chocolate mixture into 1 1/2 inch balls, placing them on a parchment paper lined cookie tray as you go.
• Cover and refrigerate for 1 hour, or until firm.
• Roll chocolate balls in cocoa powder, place in mini paper cups.
• Store in an airtight container, with parchment between the layers.
• Keep chilled until ready to serve, for up to 2 weeks.

Steps:

• The night before you plan to barecue, combine the rub ingredients in a small bowl.
• Massage the pork well with about half of the rub.
• Transfer to plastic bag and refrigerate over night.
• Before you begin to barbecue, remove pork from refrigerator, and let sit at room temp for 30-45 minutes.
• Prepare the smoker for barbecuing, bringing the temp to 200-225 degrees.
• Stir remaining rub together with the sop ingredients, and 1 cup of water in a saucepan, and warm the mixture over low heat (you are keeping the liquid warm during the cooking process to kill any bacteria the tool might pick up from the surface of the food, and to avoid lowering the temperature of the food).
• Transfer the pork to the smoker and cook it for about 1 and 1/2 hours per pound, or until it's falling-apart tender.
• Mop the pork every 1 and 1/2- two hours, or as appropriate for your smoking method.
• [Ihad a six pound butt which took about 12 hours to cook- when ready, it was black and burnt looking on the outside, and the internal temp was almost 180-degrees.
• ]Remove the pork from the smoker, wrap tightly in tinfoil, and let sit for at least 30 minutes.
• Remove from foil, and roughly chop or'pull' the pork, mixing well the black, crispy extrior, with the butter-soft interior meat.
• Add a small portion of your favourite BBQ sauce and mix well- you generally will need much less than you would think.
• Place into holding container, cover with foil, and place back into smoker for 20 or so minutes (this is optional- you can eat right away, if you like).
• This is so good, a CWB (cheap white bun) would take away from the pure pork pleasure.
• Serve with your favourite cole slaw and icy cold beer.