Black Pepper Cookies Recipes

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.

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.

MENNONITE BLACK PEPPER COOKIES

Steps:

• Melt butter or margarine in medium saucepan.
• Add sugar, syrup, and vinegar.
• Bring mixture just to boiling.
• Immediately remove pan from heat; cool to room temperature.
• Stir in egg.
• Combine the flour, baking soda, ginger, the 1/2 teaspoon cinnamon, cloves, pepper and anise seed in a medium bowl: (note if using anise extract instead of seed add it to the cooled butter/sugar mixture from the first step instead) Stir into egg mixture; mix well to form dough.
• Cover and refrigerate overnight for flavors to blend and so that dough is firm enough to roll.
• Divide dough into four portions.
• Keep portions chilled until ready to roll.
• On lightly floured surface roll one portion very thin (less than 1/8 inch thick).
• Cut into desired shapes with cookie cutters.
• Place on a greased cookie sheet.
• Sprinkle with ground cinnamon.
• Bake in a 375ºF oven for 4 to 5 minutes or until barely brown around the edges.
• Immediately transfer cookies to a wire rack; cool.
• Repeat with remaining portions of dough.
• Store in covered tins.

CHOCOLATE-BLACK PEPPER COOKIES

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.

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.