Chocolate Chili Cookies

1¼ cups flour
1/3 cup unsweetened cocoa powder 
¼ tsp nacho chili powder 
¼ tsp salt
½ cup softened butter
¾ cup sugar
1 egg
2 tbs sugar mixed
2 tsp cinnamon  

How to cook:

1.        Heat oven to 350 degrees.

2.        Sift together flour, cocoa, chili powder and salt on paper and set aside.

3.         Beat butter with electric mixer for 1 minute until creamy. Add sugar and beat until light in color, 3 to 4 minutes.

4.          Scrape down sides of bowl. Add egg and beat 1 minute. Add the sifted ingredients and mix in.

5.           Refrigerate dough until firm, at least 30 minutes.

6.           Scoop cookies with 1-ounce scoop or rounded tablespoon onto ungreased pans.

7.           Bake 6 minutes, then turn and bake 5 minutes more. Let cool for a few minutes, and then sprinkle with cinnamon sugar mixture.

Chili Cheese Puffs

1¾ cups flour
½ tsp seasoning salt
½ tsp garlic salt
½ cups butter
½ cups sour cream
1 cup grated Cheddar
½ cups chopped green chilies

How to cook:

1.        In a bowl combine flour, seasoned salt and garlic salt. Use a fork to cut in butter until mixture is crumbly. Stir until mixture is crumbly.

2.         Stir in sour cream until it binds together. Stir in cheese and chills.

3.         Shape into a ball. Cover and refrigerate 6 hours or overnight.

4.          Preheat oven to 375 degrees. On a lightly floured board roll dough 1/4 inch thick.

5.          Cut with cookie cutters put on ungreased cookie sheet.

6.           Bake 14 to 18 minutes until puffed and golden.

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