Tabasco in Cookies...Who Knew?
Tabasco has been produced by the McIlhenny Company since 1868. Several new types of sauces are now produced under the name Tabasco Sauce, including jalapeño-based green, chipotle-based smoked, habanero, and garlic sauces. The jalapeño variety does not include Tabasco peppers.
The peppers were traditionally grown on Avery Island, but the bulk of them are now grown in the more temperate climates of Central and South America, where the weather and more farm area allow a more predictable and larger year-round supply of the peppers.
Avery Island is not really an island – it is a huge dome of rock salt, three miles long and two and a half miles wide. At it's highest point it is only 152 feet above sea level. It is located seven miles south of New Iberia, surrounded by wet marsh and the Bayou Peiti Anse. It’s one of five along the Louisiana Gulf Coast, formed when an ancient seabed evaporated, depositing pure salt, which rose up in large chunks and pushed the ground into a hill.Long before its namesake Avery family settled there in the 1830s, American Indians discovered that Avery Island’s verdant flora covered a precious natural resource—a massive salt dome. There the Indians boiled the Island’s briny spring water to extract salt, which they traded to other tribes as far away as central Texas, Arkansas, and Ohio.
More History of Tabasco and listen to NPR's story on the spicy stuff! But who knew you could use it for cookies!
Makes about 5 dozen cookies
2-1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups sugar, divided
2/3 cup butter or margarine, at room temperature
2 teaspoons TABASCO® brand Pepper Sauce
1 teaspoon vanilla extract
Combine flour, baking soda and salt in small bowl. Beat 1 cup sugar and butter in large bowl with electric mixer at low speed until well blended. Add egg, TABASCO® Sauce, vanilla and flour mixture; beat until smooth.
Divide dough in half; place halves on plastic wrap. Shape each half into log about 1-1/2 inches in diameter. Cover and refrigerate until firm, 2 to 3 hours or overnight.
Preheat oven to 350°F. Place remaining 1/2 cup sugar in shallow dish. Cut dough logs into 1/4-inch-thick slices; dip each slice in sugar. Place slices 1 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes or until cookies are golden around edges. Cool on wire racks.