Ingredients Weight Measure
Butter, at room temperature 8 oz.
TABASCO® brand Habanero Sauce 2 tsp.
Sugar 1 cup
Egg, beaten 1 ea.
Vanilla 1 tsp.
Cinnamon, ground 1/2 tsp.
All-purpose flour 2-1/2 cups
Salt 1/4 tsp.
Baking powder 1-1/2 tsp.
Almonds, chopped 1/2 cup
New Mexican Chile, green, chopped 1/4 cup
Sweet chocolate 2 oz.
Cherry liqueur, optional 1 Tbsp.


  1. In a large mixing bowl, cream the butter, TABASCO® Habanero Sauce and sugar together until light and fluffy. Stir in the egg and vanilla and mix well.
  2. Sift all the dry ingredients together and add in small amounts to the butter mixture. Mix well after each addition. Stir in the almonds.
  3. Place the chocolate in the top of a double boiler or a small saucepan over simmering water. Stir the chocolate continuously until it has melted. Cool the chocolate and stir in the cherry liqueur.
  4. Add the mixture to the dough and stir until completely mixed. Roll the dough into a 2" diameter log and wrap in foil or plastic wrap. Place in the refrigerator until thoroughly chilled and firm.
  5. Preheat the oven to 400°F and lightly oil a cookie sheet. Thinly slice the dough and place on the pan. Bake the cookies for 8 to 10 minutes, remove from the pan and cool.

Yield: 3-1/2 dozen