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.
SPICY CHOCOLATE COOKIES
Everything's nice about Mexican hot chocolate, which is why we dreamed up a cookie that showcases its signature qualities: deep cocoa flavor, a melt-in-your-mouth texture, and the assertive kick of cayenne pepper and cinnamon. Bake a batch or two, and wow a crowd -- or just your coworkers -- on Cinco de Mayo.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h25m
Yield Makes about 3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Whisk together flour, cocoa, cinnamon, salt, cayenne, and baking soda.
- In a separate bowl, beat butter with brown sugar on medium-highspeed until light and fluffy, about3 minutes. Beat in egg and vanillauntil well combined. Reduce speedto low and beat in flour mixture untiljust incorporated. Stir in chocolate.
- Roll dough into 1-inch balls(each 1 heaping tablespoon).Gently roll each in turbinado sugarto coat; place 2 inches aparton parchment-lined baking sheets.Bake until surfaces crack slightly,11 to 14 minutes. Let cool 5 minuteson sheets, then transfer to awire rack and let cool completely.
CHOCOLATE BLACK-PEPPER ICEBOX COOKIES
Icebox cookies get their name from the fact that the dough must be chilled first, before being sliced into individual cookies. These are flavored with cocoa powder and finely ground black pepper.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 11
Steps:
- In a large bowl, sift together the flour, cocoa powder, salt pepper, espresso, and cinnamon; Set the flour mixture aside.
- In the bowl of a electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add the egg and vanilla; beat to combine. Add the reserved flour mixture, beating on low speed, until combined.
- Have ready a large piece of parchment paper. Turn out the dough onto parchment, and roll into a 2-inch diameter log. Roll log in the parchment. Transfer log to the refrigerator, and chill dough at least 1 hour overnight.
- Heat the oven to 375 degrees. Line 2 baking sheets with parchment paper. Remove the log from refrigerator, and remove the parchment. Pour the sanding sugar onto a baking pan, and roll the log in the sugar, gently pressing down to adhere sugar to dough. Transfer the log to a cutting board, and slice it into 1/4 inch-thick rounds. Place the rounds on the prepared baking sheets, spacing 1 inch apart. Sprinkle each cookie with some freshly ground black pepper.
- Bake the cookies until there is slight resistance when you light touch them in the centers, about 12 minutes. Transfer cookies to a wire rack to cool completely. Bake remaining dough. Store cookies in airtight container up to 2 days.
CHOCOLATE-DIPPED PEPPER BISCUITS
Provided by Molly O'Neill
Categories dessert
Time 30m
Yield Two dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Mix the flour, salt, baking powder and pepper in a bowl. Set aside. Grease 2 cookie sheets with 1 tablespoon of the butter. Cream the remaining butter. Gradually add the sugar and continue beating until incorporated. Add the egg, vanilla and 1 tablespoon milk. Add the flour mixture all at once. Beat until smooth.
- Drop a heaping teaspoonful of dough onto the cookie sheets. Shape it into thin strips, 2 inches long. Bake until golden brown, about 10 to 15 minutes. Set aside to cool.
- Place a rack on top of a cookie sheet. Set aside.
- Melt the chocolate and milk together in a double boiler over low heat. Stir until blended.
- Dip the tip of each cookie into the melted chocolate. Lay each cookie on the rack. Refrigerate until the chocolate hardens, about 10 minutes.
Nutrition Facts : @context http, Calories 58, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 18 milligrams, Sugar 4 grams, TransFat 0 grams
CHEF JOHN'S CHILI CHOCOLATE COOKIES
Just like adding a pinch of salt to dessert recipes makes them even sweeter and more delicious, the addition of pepper in this cookie really makes the chocolate even more chocolaty. The cookies aren't really spicy, but you can definitely tell something strange and wonderful is happening.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line two baking sheets with parchment paper or silicone baking mats.
- Heat currants and coffee liqueur in a saucepan over low heat until it begins to simmer, about 2 minutes. Remove from heat and set aside.
- Combine unsweetened chocolate, bittersweet chocolate, and butter in bowl. Place bowl on top of a saucepan filled with 1-inch of water set over low heat. Stir chocolate mixture occasionally until melted, about 5 minutes. Remove from heat and set aside.
- Mix flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in large bowl and set aside.
- Whisk sugar and eggs in a small bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture.
- Fold flour mixture into sugar and chocolate mixture until combined.
- Stir in dark chocolate chips and liqueur-soaked currants.
- Drop spoonfuls of cookie dough 2 inches apart onto prepared baking sheets.
- Bake in the preheated oven until cookies are almost set, about 12 minutes.
- Remove from the oven and leave on baking sheets to cool, 5 minutes.
- Transfer to cooling rack and allow to finish cooling, 5 minutes.
Nutrition Facts : Calories 271.6 calories, Carbohydrate 36.4 g, Cholesterol 35.1 mg, Fat 14.3 g, Fiber 3.3 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 74.2 mg, Sugar 27.4 g
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.
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
GRANDMA ANNA'S ITALIAN PEPPER COOKIES
Spicy and sweet old-school Italian Christmas cookie recipe, like my grandma used to make. No electric mixer needed.
Provided by DaniDee
Categories Italian Cookies
Time 1h10m
Yield 60
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Sift flour, sugar, cocoa powder, pepper, cinnamon, baking soda, nutmeg, and cloves for cookies together into a large bowl.
- Place shortening in a microwave-safe bowl. Microwave on high in 30-second increments until melted. Pour into dry ingredients and mix with a spoon.
- Add milk, orange juice, orange zest, and vanilla; mix with a spoon to combine. Add raisins, chopped walnuts, and finely chopped walnuts and mix with your hands to combine. Roll dough into small balls and set 1/2 inch apart on the prepared baking sheets.
- Bake in batches in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
- Prepare glaze while cookies cool. Place confectioners' sugar in a bowl. Add milk, orange juice, and orange zest and mix until smooth.
- Brush glaze onto cooled cookies or spread with a spoon. Decorate with sprinkles.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 17.6 g, Cholesterol 0.4 mg, Fat 4.6 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 13 mg, Sugar 10.3 g
PEPPER COOKIES II
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the shortening, egg, water and vanilla. Stir in the sugar, flour, baking powder, cinnamon, nutmeg, cloves and salt. Mix to combine. Shape the dough into walnut sized balls. Bake on a ungreased cookie sheet at 350 degrees F (175 degrees C) for 15 minutes. When cool frost with confectioners' sugar or dip into melted white morsels.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 21.5 g, Cholesterol 7.8 mg, Fat 4.9 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 82.8 mg, Sugar 8.5 g
BLACK PEPPER BUTTER COOKIES
These are my absolute favorite cookies. A friend in college had received a huge tin of homemade cookies from her mother and a version of these cookies were inside, along with many other types of cookies. I had never heard of black pepper cookies before and loved the unique flavor-sweet & buttery, with a slight kick from the pepper. I searched for years to find the recipe and finally found it in a Watkins spices cookbook several years ago. I make these every year for the holidays and everyone always wants to know the secret of my "vanilla flecked" butter cookies. Update: Eggs sizes seem to be shrinking, so depending upon the size of the eggs in your area, you may need to use an XL egg rather than a large. Regarding the pepper: fresh ground will produce huge grains of pepper and make things far too peppery and savory tasting. Please use finely ground pre-ground black pepper in this recipe, carefully measured using a measuring spoon and leveled off.
Provided by HeatherFeather
Categories Dessert
Time 26m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Mix all ingredients (except for the extra sugar for dipping the glass) together well using a heavy duty mixer.
- Roll into 1/2 inch size balls-you will need three large ungreased cookie sheets, 16 balls per sheet.
- Use the flat base of a drinking glass that has been dipped into sugar to flatten each dough ball on the cookie sheets.
- Bake in a preheated 350 F (or 180 C) oven for 8-11 minutes or until lighly browned on the edges- do not overbake.
- Remove to wire racks to cool.
PEPPER COOKIES I
Spicy rolled cookies. Frost with your favorite vanilla icing.
Provided by Tara
Categories Desserts Cookies Spice Cookie Recipes
Yield 48
Number Of Ingredients 12
Steps:
- Combine the flour, almonds, baking soda, spices and salt.
- In a large bowl, cream the shortening and sugar. Beat in the egg, beat in the corn syrup. Gradually blend in the dry ingredients.
- Cover and chill for 8 hours.
- Preheat the oven to 350 degrees F (180 degrees C).
- On a floured surface, roll out the dough to a thickness of 1/4 inch. Using cookie cutters, cut into shapes and place 1 inch apart on ungreased baking sheets. Bake for 8-10 minutes until lightly colored. Transfer to wire racks to cool.
Nutrition Facts : Calories 93.7 calories, Carbohydrate 11.9 g, Cholesterol 3.9 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 52.1 mg, Sugar 4.2 g
BLACK PEPPER COOKIES
Cookies with black pepper.
Provided by Mary Adams Hogan
Categories Desserts Cookies Drop Cookie Recipes
Yield 48
Number Of Ingredients 12
Steps:
- Beat eggs with brown sugar. Stir in flour with baking soda, salt, spices and pepper. Add nuts, raisins and citron and stir to coat. Pour the egg-sugar mixture into flour mixture and stir to make a stiff dough. Chill.
- Using rounded teaspoonful of dough roll into balls with floured hands. Put on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 105.4 calories, Carbohydrate 21.6 g, Cholesterol 11.6 mg, Fat 2 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 47.2 mg, Sugar 14.9 g
ICELANDIC PEPPER COOKIES
Make and share this Icelandic Pepper Cookies recipe from Food.com.
Provided by ElizabethKnicely
Categories Dessert
Time 35m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar. Stir in corn syrup and eggs; cream well. Sift together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and pepper. Add dry ingredients to the butter mixture, and mix until smooth. Refrigerate dough over night.
- Preheat oven to 350ºF (175ºC).
- Roll out dough to 1/4 inch thickness. Cut out cookies with a 2-inch round cookie cutter. Place at least 1 inch apart on cookie sheet and bake for 8 to 10 minutes in preheated oven.
CHOCOLATE PEPPER COOKIES
Steps:
- mix together eggs,granulated sugar and orange juice and rind.sift together flour,baking powder,cocoa,salt,nutmeg,cloves.pepper and cinnamon.mix dry ingredients with egg/sugar mixture.add raisins and water,nuts,chocolate chipa and shortening,mix until dough is soft and smooth.you may have to add more flourt to accomplish this.drop on cookie sheet that has been lightly greased.cook in a 375 degree oven and bake for 12 minutes.
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