Recipe - Lemon Snaps

2 cup Brown Sugar
1 cup Shortening; (I used the
lower fat margarine
2 teaspoon Lemon flavoring
2 Eggs
3 cup Flour
2 teaspoon Baking soda
2 teaspoon Cream of tartar
1 teaspoon Salt
20 Dried Lemon Pepper chiles;
dehydrated and ground to a
fine powder.

I told her I had planted some Lemon Peppers and that they were full of
chiles. It was suggested that they may be good in cookies. I finally
harvested about a half gallon of ripe peppers last week. After a short run
through the dehydrator, then to the grinder to a fine powder. I started the
search for a worthy cookie recipe last week and came up with one in one of
those church fund raising cook books you feel compeled to buy from the
coworkers. I made up a batch and they were fantastic. The Lemon peppers are
fairly hot, maybe a 67 or 8 on the 110 scale.

Mix ingredients together and chill. Form into balls and dip in sugar. Bake
at 350 degrees for 10 minutes.

pour large glass of milk and enjoy. They are best when warm.

Posted to CHILEHEADS DIGEST by Vince Huebert hueberts@home.com on Oct
06, 1998, converted by MM_Buster v2.0l.