Recipes

[MissButtercup]

I made these tonite and they were delicious! They were crispy and spicy and buttery with a nice little kick from the pepper and they were hard to stop eating. I made them into a log and chilled and did slice and bake instead of rolling them out because I am lazy.

Black Pepper Cookies

Recipe By :Maida Heatter
Serving Size : 50

3 cups sifted all purpose flour
2 teaspoons double-acting baking powder
1/2 pound butter
3/4 teaspoon black pepper -- (preferably freshly ground)
1 pinch cayenne pepper -- generous
1/2 teaspoon ground clove
2 teaspoons cinnamon
1 tablespoon ground ginger
1 1/2 cups sugar
1 egg

Adjust rack high in the oven. Preheat oven to 400 degrees.

Sift together flour and baking powder. Set aside. In large bowl of electric mixer cream the butter. Beat in the black pepper, cayenne pepper, cloves, cinnamon, and ginger. Scrape the bowl with a rubber spatula as necessary to keep mixture smooth while beating in the sugar, the egg, and, on lowest speed, the sifted dry ingredients. When completely blended, remove from mixer to a board or smooth surface. Knead lightly. Divide the dough into three pieces. Work with one piece at a time. Do not chill the dough before rolling.

On a lightly floured pastry cloth, with a lightly floured rolling pin, roll to 1/8- to 1/4-inch thickness. Cut with a 2 3/4-inch round cutter. Scraps may be rerolled and cut. Transfer cookies with a metal spatula to an unbuttered cookie sheet, placing them about 3/4 inch apart.

Reverse the position of the pan during baking to insure even browning, and bake 12 minutes or until cookies are lightly browned.

If you bake more than one sheet at a time, change positions of sheets during baking. With more than one cookie sheet in the oven at a time, they will take longer to bake.

As cookies are done, transfer them with a wide metal spatula to cool on racks.

Source:
"Maida Heatter's Book Of Great Desserts"
Yield:
"50 Cookies"