TARALLI PUGLIESI - ITALIAN BLACK PEPPER COOKIES
Taralli are wonderful baked wheat flour rings that are a classic snack in Italy. Taralli are savory bites that are crispy on the outside and have flaky inside. The taste is a wonderful combination of floral olive oil and spicy black pepper with every nibble.
Provided by Angela
Categories Appetizer Side Dish Snack
Time 40m
Number Of Ingredients 8
Steps:
- Mix dry ingredients in a large bowl. Create a well in the middle to add the wet ingredients.
- Slowly pour the water and oil into the well of the flour. Blend together and gradually incorporate into the flour using your hands. The dough will be dense.
- Dust a working surface or cutting board with flour, To the stiff dough, knead for about 3 minutes to develop the gluten.
- Preheat oven to 400º.
- Pull off small pieces of dough about 1 Tablespoon in size. Next, roll into ropes about 6 inches long and very narrow. Form a ring and then pinch the edges together.
- Place them on a prepared baking sheet, nonstick or with cooking spray. Leave space between each tarallo, they do not expand very much but will a little bit.You can get a dozen on each baking sheet. You can bake one at a time or both at once - just be sure to rotate the pans halfway through and keep them as close to the center of the oven as you can.
- Brush with oil and bake 20 minutes in the middle of your oven. The bottoms will be lightly browned.
- Remove carefully from the baking sheet and let cool on a baking rack.
- Enjoy immediately as a snack, appetizer, or small bite. Serve with wine or other small bites like cheese, fruit, or salumi. Great to serve on a charcuterie board or in a breadbasket.
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
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
BLACK PEPPER COOKIES
The not-so-secret ingredient here is 1/4 teaspoon of ground black pepper, which adds a little kick to sweet sugar cookies. Serve these Black Pepper Cookies with our Zabaglione.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees, with rack in center. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy. Mix in vanilla and salt. Beat in egg whites until incorporated. Combine flour and pepper in a small bowl; add to butter mixture in 3 batches, mixing until just combined.
- Put dough in a pastry bag fitted with a 3/8-inch round tip (such as Ateco #804). Pipe 3-inch strips about 1/2 inch apart on a parchment-lined baking sheet, keeping tip close to sheet for thin cookies. Bake until edges are golden and centers are set, about 7 minutes. Let cool on sheet 5 minutes before transferring with a spatula to a wire rack to cool completely.
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.
FINNISH PEPPER COOKIES - PIPARKAKUT
Make and share this Finnish Pepper Cookies - Piparkakut recipe from Food.com.
Provided by Julesong
Categories Dessert
Time 9h36m
Yield 8 dozen thin cookies
Number Of Ingredients 12
Steps:
- In a saucepan, combine the syrup, cinnamon, allspice, pepper, cloves, ginger, butter, and sugar, and bring it to a boil.
- Remove the mixture from the heat, transfer it into a bowl, and let cool.
- Stir in the egg, cream, soda, and flour; cover and place in the refrigerator and let chill overnight.
- When ready to make cookies, preheat oven to 375 degrees.
- Roll the dough out very thin, using about 1/2 cup of the dough at a time and cut it into your desired shapes.
- Lightly grease a cookie sheet and bake at 375 degrees for 12 to 15 minutes until the cookies are lightly brown, crisp but not too dark.
- Recipe makes about 8 dozen 2-inch cookies.
PEPPER-CUMIN COOKIES
These cookies combine the banality of white sugar with the intensity of black pepper, the tartness of lemon zest and the pungency of cumin. When served with fruit - fresh, roasted or stewed - they will emphasize the fruit's natural sugariness. But when accompanied by a strong cheese like Roquefort or Stilton, the cookies turn indisputably sweet. Alone, they're a delightful combination of savory-sweet-spicy, reminiscent of a rosemary shortbread.
Provided by Molly O'Neill
Categories cookies and bars, crackers and chips, dessert
Time 25m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Put the flour, sugar, salt, lemon zest, cracked peppercorns and cumin in a food processor and pulse to combine. Add the butter and vanilla and pulse until mixture just forms a dough.
- Place the dough on a work surface and shape into 1-inch balls. Place them 2 inches apart on parchment-lined baking sheets and flatten each cookie with the palm of your hand. Bake until lightly browned, about 15 to 20 minutes, rotating the pans halfway through. Remove from the tray and place them on a rack to cool.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 44 milligrams, Sugar 3 grams, TransFat 0 grams
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