Ingredients
| 1/4 cup butter (no substitute) |
| 1/4 cup shortening |
| 1/2 cup sifted powdered sugar |
| 2 tablespoons granulated sugar |
| 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 |
| 1/4 teaspoon baking powder |
| 1 cup all-purpose flour |
| 1/2 cup finely chopped walnuts |
| 2 tablespoons granulated sugar |
Preparation
| 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. |
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