By Annie Novak
Butter cookies are one thing, but toss some cayenne into the mix and it’s a whole new game. Baked with love by Eagle Street Rooftop Farm and Growing Chefs.
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 cup stone-ground yellow cornmeal
- 1/2 tsp salt
- 8 oz (2 sticks) unsalted butter, softened
- 1 1/4 cups sugar
- 2 large eggs
- 3/4 cup butterscotch chips
- 2 tbsp (if not more!) freshly dried cayenne chili flakes
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Mix in eggs, 1 at a time. Add flour mixture; mix on low speed until just combined. Mix in butterscotch chips and red pepper flakes.
3. Using a tablespoon or a 1 1/2-inch ice-cream scoop, drop rounded balls of dough onto lined sheets, spacing them 2 inches apart. Bake, rotating and switching positions of sheets about halfway through, until pale golden, 10 to 12 minutes. Transfer cookies, on parchment, to a wire rack. Let cool completely.