Sweet & Spicy Pecan
Chocolate Chip Cookies

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½ pound unsalted butter, at room temperature
¾ cup white sugar
¾ cup light brown sugar
1 egg, at room temperature
1 teaspoon vanilla extract
1 cup rolled oats
¼ cup Sweet and Spicy Pecans, finely ground
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 cups semi-sweet chocolate chips
2 cups Sweet and Spicy Pecans, coarsely chopped

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Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper.

Place the butter and sugars in the bowl of a mixer fitted with a steel blade and beat until smooth. Scrape down the sides of the bowl, add the egg & vanilla, & mix until just combined. Scrape down the sides of the bowl, add the remaining ingredients and mix until well incorporated.

Put Tblsps 2 inches apart on the prepared sheet & transfer to the oven. Bake until brown on the edges and soft in the middle, about 12- 15 min. For crisper cookies, cool on the cookie sheet.

Yield: about 3- 4 dozen

Peanut Butter Cookies
w/ Hot 'n' Sassy Peanuts

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½ pound unsalted butter, room temperature
1 cup white sugar
1 cup light brown sugar, packed
2 eggs, at room temperature
2 teaspoons vanilla extract
1½ cups smooth peanut butter
3 1/3 cups all purpose white flour
1½ teaspoons baking soda
½ teaspoon kosher salt
¾ cup coarsely chopped Hot 'N' Sassy Peanuts

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Preheat oven to 300 degrees. Lightly butter cookie sheets or line with parchment paper.

Place the butter and sugars in the bowl of a mixer and mix until light. Add eggs, vanilla and peanut butter, being careful not to over beat.

Sift in dry ingredients and mix well. Stir in Hot 'N' Sassy Peanuts.

Drop heaping teaspoons full of dough onto cookie sheet and flatten with fork tines. Bake until brown on edges but soft in middle, about 15 - 18 minutes. Cool sheet between batches.

Yield: about 48

Asian Cole Slaw
w/ Hot 'n' Sassy Peanuts

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• For the dressing:
6 tablespoons seasoned rice wine vinegar
6 tablespoons canola oil
1 tablespoon sugar
1 teaspoon black pepper
1 teaspoon kosher salt

• For the salad:
1 head red cabbage, shredded
2 carrots, cut into julienne
8 scallions, finely sliced
½ cup Hot 'N' Sassy Peanuts

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Place the cabbage, carrots and scallions in a medium size serving bowl and toss. Add the dressing and toss to combine. Cover and refrigerate up to 4 hours or serve immediately. Garnish with the Hot 'N' Sassy Peanuts.

*Adapted from The Fifty Dollar Dinner Party by Sally Sampson (Simon and Schuster, 1998)

Mixed Greens with Fruit,
Cheese and Sweet & Spicy Pecans

Although this 5 minute salad is perfect as is, it is out of this world with the addition of leftover grilled chicken, pork or steak.

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Place the romaine, arugula, watercress and radicchio in a large serving bowl and toss to combine. Add the avocado, papaya, tomatoes and cheese and gently toss. Drizzle with the oil, lemon juice, salt and pepper. Sprinkle with Sweet and Spicy Pecans.

Copyright © Sally Sampson 2002