Preparation / Directions:
In a medium mixing bowl, beat butter and margarine until creamy. Add
sugars mixture, cinnamon, peppers, and vanilla. Beat on high speed for
about one minute. Beat in egg white. Stop the mixer.
Add the flour mixture. Beat on low speed just until incorporated. Gather
the dough together with your hands and form it into a neat 9 to 10-inch
log. Wrap in waxed paper. Fold or twist ends of paper without pinching
or flatting the log. Chill at least 45 minutes, or until needed.
Place oven racks in the upper and lower third of the oven preheat to 350
degrees. Line cookie sheet with parchment paper or aluminum foil.
Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch
thick. Place 1-inch apart on prepared baking sheets. Bake 12 to 14
minutes. Rotate baking sheets from top to bottom and front to back about
halfway through. Cookies will puff and crackle on top, and then begin to
settle down slightly when done. Use a metal spatula to transfer cookies
to a wire rack to cool. Allow cookies to cool completely before storing
or stacking. Store in an airtight container up to two weeks, or freeze
up to 2 months.