CHOCOLATE PEPPER COOKIES (SOUTH AFRICAN)
Make and share this Chocolate Pepper Cookies (South African) recipe from Food.com.
Provided by philip dreger
Categories Drop Cookies
Time 30m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Melt half the chocolate.
- Beat butter until light and airy.
- Add sugar and beat until completely incorporated into butter.
- Beat in eggs one by one.
- Combine flour and baking soda and sift into butter mixture little by little until incorporated.
- Mix chocolate into the butter mixture.
- Stir in remaining chopped chocolate and pepper.
- Cover and refrigerate until dough is cool and firm.
- Preheat oven to 350°F.
- Cover baking sheet with parchment paper ( or grease generously).
- Place tablespoonful of batter about 1 inch apart on sheet.
- Bake for 10 to 12 minutes until crisp on outside but still chewy inside.
CHOCOLATE-BLACK PEPPER COOKIES
These crunchy cookies get a flavorful kick from black pepper and cinnamon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 11
Steps:
- Sift together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon into a large bowl; set aside.
- Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.
- Turn out dough onto a piece of parchment paper, and roll into a 2-inch-diameter log. Roll log in the parchment. Refrigerate at least 1 hour or overnight.
- Preheat oven to 350 degrees. Remove log from parchment paper. Let soften slightly at room temperature, about 5 minutes. Roll log in sanding sugar, gently pressing down to adhere sugar to dough. Transfer log to a cutting board, and slice into 1/4-inch-thick rounds. Place rounds on baking sheets lined with parchment paper, spacing 1 inch apart. Sprinkle each round with freshly ground pepper.
- Bake cookies until there is slight resistance when you lightly touch centers, about 10 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.
VIENNESE CHOCOLATE PEPPER COOKIES
Put these thin little chocolate cookies on your holiday platter & let tasters be surprised, very surprised. The black pepper and allspice gives unexpected snap. Found in The Washington Post, adapted from "The Ultimate Chocolate Cookie Book," by Bruce Weinstein. Make the dough & chill - this allows you to bake when you want to, as many as you want at a time.
Provided by Busters friend
Categories Dessert
Time 44m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- In a medium bowl, mix the flour, cocoa powder, baking powder and salt until well combined. Set aside.
- Using a stand mixer on medium speed, soften the butter, about 1 minute. Add the sugar and beat until light and fluffy, if still a little gritty, about 2 minutes. Beat in 3/4 teaspoon of the pepper and the allspice. Scrape down the sides of the bowl, then beat in the egg and vanilla extract until smooth, about 1 minute. Reduce speed to low and stir in the flour mixture, just until combined.
- Lightly dust the work surface with flour and turn the dough onto it. Roll gently into a 9-inch log, wrap in plastic and refrigerate until firm, about 3 hours.
- Position oven racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper or Silpat liner.
- Slice the log into 1/4-inch-thick pieces and place them about 1 inch apart on the prepared baking sheets. Bake for 6 minutes, then rotate the baking sheets top to bottom and front to back. Bake for about 6 more minutes, or until the cookies are slightly puffed and the tops feel springy. Cool for 2 minutes on the baking sheets, then transfer the cookies to racks to cool completely.
- In a small bowl, mix the confectioners' sugar with the remaining 1/2 teaspoon black pepper. After all of the cookies are cooled, sift the sugar-pepper mixture over the cookies through a fine-mesh strainer. Store in an airtight container at room temperature between layers of wax paper for up to 5 days or freeze for up to 3 months.
CHOCOLATE PEPPER COOKIES
This recipe originally comes from Gerhard Jenne's book "Decorating Cakes and Cookies". He ices them with red and orange coloured water cing and then ices devilish little faces to make cute Halloween cookies. I made these at Christmas last year with out any icing and they disappeared very quickly as it is a very good recipe. Serving numbers are a guess but it does make a few. I tend to roll them out and use cutouts instead of doing the slice and bake routine.
Provided by Missy Wombat
Categories Dessert
Time 1h22m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Cream the butter and sugar.
- Add the vanilla and then the egg.
- Add the dry ingredients.
- Lastly add the chocolate and mix until well combined.
- Shape into a log and chill for 1 hour minimum.
- Can remain chilled for up to one week if preparing in advance.
- Cut off 4mm slices to form the cookies and bake on baking paper for 10-12 minutes at 180 degrees Celcius.
Nutrition Facts : Calories 2069.4, Fat 116.5, SaturatedFat 70.4, Cholesterol 318.4, Sodium 415.2, Carbohydrate 272.9, Fiber 33.5, Sugar 125.7, Protein 41.2
CHOCOLATE PEPPER COOKIES (SOUTH AFRICA) RECIPE - (4.7/5)
Provided by á-43062
Number Of Ingredients 7
Steps:
- 1. Melt 8 ounces of the chocolate and set aside. 2. Beat the butter until light and airy. Add the sugar and beat until completely incorporated into butter. 3. Add the eggs one at a time, mixing well after each one. 4. In a separate bowl, sift or whisk the flour and baking soda. With the mixer on low speed, slowly add the dry ingredients to to butter mixture little by little, until just incorporated. 5. Mix the melted chocolate into the butter mixture. Stir in the remaining chopped chocolate and the ground pepper. Cover and refrigerate until dough is cool and firm. 6. Preheat oven to 350° F. Line a baking sheet with parchment paper (or grease generously). 7. Drop the batter by the tablespoonful onto the baking sheet, about 1 inch apart on sheet. Bake for 10 to 12 minutes, until crisp on outside but still chewy inside.
SOETKOEKIES - SWEET WINE AND SPICE SOUTH AFRICAN COOKIES
Make and share this Soetkoekies - Sweet Wine and Spice South African Cookies recipe from Food.com.
Provided by CaliforniaJan
Categories Dessert
Time 30m
Yield 30 2-inch cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Spray two baking sheets with cooking spray. Sift the flour, baking soda, cinnamon, ginger, cloves and salt together and set aside.
- In a deep bowl, cream the butter and the dark-brown sugar together, mashing and beating them against the sides of the bowl until they are thoroughly blended. Beat in the egg, then add the flour mixture 1/2 cup at a time, stirring well after each addition. Beat in the wine and chopped almonds.
- With your hands, vigorously knead the dough in the bowl until it can be gathered into a somewhat firm, compact ball. If the dough then seems too soft, knead in up to 1/4 cup more flour, adding it a tablespoon or so at a time.
- On a lightly floured surface, roll the dough into a rough circle about 1/4 inch thick. With a cookie cutter or the rim of a glass, cut it into 2-inch rounds. Arrange the rounds about 1 inch apart on the buttered baking sheets. Then gather the scraps of dough into a ball, roll it out into another circle, and cut out rounds as before.
- Press a blanched almond half lightly into the center of each Soetkoekie and brush the entire top surface of the cookie with the beaten egg white-and-water mixture.
- Bake the cookies in the middle of the oven for 15 minutes, or until they are crisp and firm to the tough. With a wide metal spatula, transfer the cookies to a rack to cool. The cookies will keep for up to two weeks in a tightly covered jar.
Nutrition Facts : Calories 99, Fat 3, SaturatedFat 1.1, Cholesterol 11.1, Sodium 81.1, Carbohydrate 16.1, Fiber 0.5, Sugar 9.1, Protein 1.8
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