Pepper Cookies I Food

BLACK PEPPER COOKIES

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.

PEPPER COOKIES I

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.

PFEFFERNUSSE (GERMAN PEPPER NUT COOKIES )

Steps:

• In a medium bowl, sift together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg and cloves.
• In a large bowl, using an electic mixer set on medium speed, beat together the butter, brown sugar and molasses until light and fluffy, about 4 minutes.
• Beat in the egg.
• Reduce the mixer speed to low and beat in the flour mixture.
• Cover and refrigerate for several hours.
• Position a rack in the middle of an oven and preheat to 350 degrees F.
• Butter 2 baking sheets, scoop up pieces of dough and roll between your palms into balls 1 1/2 inches in diameter.
• Place the balls on the cookie sheets spacing them about 2 inches apart.
• Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes.
• Transfer the baking sheets to racks and let the cookies cool slightly on the sheets.
• Place the confectioners' sugar in a sturdy paper bag, drop a few cookies into the bag, close the top securely, and shake gently to coat the warm cookies with the sugar.
• Transfer to racks and let cool completely.
• Repeat with the remaining cookies.
• Store in an air-tight container at room temperature for up to 1 week.

ICELANDIC PEPPER COOKIES

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.

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.

BLACK PEPPER BUTTER COOKIES

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.

CHILI PEPPER COOKIES

Steps:

• In a small bowl, cream shortening and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll and pat out dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. chili pepper shaped cookies cutter. , Place 1 in. apart on ungreased baking sheets. Bake at 325° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool., In a small bowl, beat the butter, confectioners' sugar, vanilla and enough milk until frosting reaches desired consistency. Tint 1/3 cup green; set aside. Tint remaining frosting red. Frost "peppers" red and "stems" green; sprinkle with matching sugar.

NANA'S PEPPER COOKIES "TARRALLI"

Steps:

• In a small pan, heat the oil until just warm to the touch (maybe 70-80°F), and set aside.
• In a small pan, heat wine until very warm to the touch (about 100°F).
• Sprinkle yeast over the warm wine and let sit for several minutes until it softens; then stir to mix.
• In a large bowl, add all the other ingredients, including the warm oil.
• Add the wine/yeast mixture to the bowl.
• Use your hands to mix everything well, until a dough is formed.
• Turn dough out onto an unfloured board; knead the dough until smooth and elastic.
• Place dough in a clean, dry bowl.
• Cover the dough with a clean, damp, kitchen towel (not terry cloth), and let rise for about 30 to 60 minutes in a warm place.
• Cut the dough into small pieces.
• Roll each piece into a long, thin, rope (about the thickness of your little finger).
• Cut the rolled ropes of dough into 4-inch long pieces and join the two ends of each piece together so that it forms a round, doughnut like shape.
• Continue the rolling and shaping with all the remaining dough.
• Heat oven to 350-375°F Fill a pot with water, and bring to a rolling boil.
• Drop the shaped dough into the boiling water (a few at a time).
• When the taralli come to the surface, remove them with a slotted spoon, and place them on a clean kitchen towel (not terry cloth) to dry.
• When all the taralli have been boiled and dried, place them on a cookie sheet and bake them for about 15-20 minutes, or until crisp and golden brown.
• Remove from cookie sheet and cool on a rack.
• When cool, serve with a glass of wine for dunking.

GRANDMA ANNA'S ITALIAN PEPPER COOKIES

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.

CHOCOLATE PEPPER COOKIES

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.