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
CRUNCHY PEANUT PEPPER COOKIES
I love Hot Mix, the ubiquitous (in South Asian cupboards at least) spicy and salty snack made with a mix of peanuts, raisins, and crunchy noodles. On a recent trip to Kalustyan's, the New York spice and specialty food haven, I noticed that Hot Mix is only one of the dozens of spicy snack mixes they carry. There was a whole wall dedicated to the stuff, which is significant when you think of the cost of Manhattan real estate. It got me thinking. How can I put that flavor into a cookie? So I came up with these. If you like a classic peanut butter cookie, you'll love this upgraded version. The extra salt and cayenne cover the whole spectrum of cravings. The recipe uses natural peanut butter without added sugar--it has a more delicious, purer peanut flavor. My favorites are Smucker's Natural Peanut Butter and Cream-Nut. Be sure to stir the jar well to distribute the oil evenly before you scoop it into the measuring cup.
Provided by Samantha Seneviratne
Categories dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Line two baking sheets with parchment paper. Preheat the oven to 350 degrees F.
- In a medium bowl, whisk the flour, salt, cayenne, and baking soda. In a large bowl, stir the butter, granulated sugar, and brown sugar until creamy. Stir in the peanut butter, egg, and vanilla. Add the flour mixture to the peanut butter mixture and stir to combine. Stir in the peanuts.
- Scoop the dough into 2-tablespoon balls and place on the prepared sheets at least 2 inches apart. Using a fork dipped in sugar, gently press a crisscross pattern in the top of each cookie, flattening it out to a 2-inch circle.
- Bake until the cookies are light brown around the edges and on the bottom, 12 to 14 minutes, rotating the sheets halfway through. Let the cookies cool for 5 minutes on the sheets on racks, then move them to the racks to cool completely. Store in an airtight container at room temperature for up to 2 days or in the freezer for 1 month.
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
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.
GERMAN SPICE COOKIES
These chewy spice cookies are great with coffee and taste even better the next day. The recipe has been a family favorite for more than 40 years.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat eggs. Add the brown sugar, cloves, cinnamon and pepper. Combine the flour, baking soda and salt; gradually add to the egg mixture. Stir in raisins and walnuts. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 400° for 8-10 minutes or until surface cracks. Remove to wire racks to cool.
Nutrition Facts : Calories 190 calories, Fat 4g fat (0 saturated fat), Cholesterol 30mg cholesterol, Sodium 105mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
GERMAN SPICE COOKIES (PFEFFERNUSSE)
German for "pepper nut," pfeffernusse cookies are named for the pinch of pepper added to the dough before baking. It joins a quartet of warm spices -- cinnamon, nutmeg, allspice, and cloves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 60
Number Of Ingredients 18
Steps:
- Cookies: Preheat oven to 350 degrees. Line three baking sheets with parchment paper.
- In a medium bowl, combine flour, baking soda, and spices. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, brown sugar, and molasses on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off a heaping teaspoon of dough, roll into a ball, and place on a prepared baking sheet. Repeat process with remaining dough, spacing balls 1 1/2 inches apart. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
- Bake, rotating sheets halfway through, until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer sheets to a wire rack to cool completely.
- Glaze: Fit a rimmed baking sheet with a wire rack. In a medium bowl, whisk together confectioners' sugar, milk, and kirsch, if desired. Using a fork, dip each cookie in glaze to coat. Tap to remove excess glaze and place on wire rack to dry. Repeat with remaining cookies.
- To decorate: While the glaze is still wet, top cookies with a small pinch of peppercorns, if desired. Alternatively, let glaze dry completely before mixing together luster dust and kirsch with a small paintbrush. Lightly brush tops of cookies with luster dust mixture, if desired. Let dry before serving. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
OATMEAL SPICE COOKIES
Provided by Marian Burros
Categories cookies and bars, dessert
Time 2h30m
Yield 20 large cookies
Number Of Ingredients 14
Steps:
- Sift flour with spices, salt and baking soda. Set aside.
- In large bowl of electric mixer, cream butter. Add vanilla and both sugars, and beat well. Add eggs and beat to mix.
- On low speed, beat in sifted dry ingredients.
- Stir in oats with spoon.
- Line two cookie sheets with aluminum foil, shiny side down. Measure out 1/4 cup of batter for each cookie and place 5 to 6 cookies on each sheet.
- Bake at 375 degrees for 12 to 15 minutes on racks that have been placed on the second and third rungs in the oven. Reverse sheets once during baking. The cookies should still be quite soft when they are done. Cool on rack before removing from sheet.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 58 milligrams, Sugar 21 grams, TransFat 0 grams
THREE-PEPPER SPICE COOKIES.
This spicy cookie recipe came from Better Homes & Gardens. Black pepper & cayenne IN A COOKIE!? Oh yeah!
Provided by Nancygirl
Categories Dessert
Time 48m
Yield 60 serving(s)
Number Of Ingredients 15
Steps:
- With an electric mixer on medium beat butter.
- Add sugar, baking powder, ground chili, the 1/2 tsp finely ground pepper, ginger, clove, cinnamon, and cayenne.
- Beat until combined.
- Add egg and milk. Mix well.
- Beat in as much flour as possible, stir in remaining flour. If necessary knead dough to blend.
- Shape dough into a ball and divide in half. Shape each into a 6 1/2-inch long roll. Wrap in plastic and chill 4 to 24 hours.
- Preheat oven to 375°F.
- Cut rolls into 1/4-inch slices.
- Place 1-inch apart on an ungreased cookie sheet.
- Sprinkle with medium ground pepper.
- Bake 8 to 10 minutes until edges are golden.
- Melt chocolate and shortening in a small sauce pan on low. Dip slightly cooled cookies half way into chocolate, let set on waxed paper.
Nutrition Facts : Calories 45.2, Fat 1.9, SaturatedFat 1.1, Cholesterol 7.2, Sodium 24.4, Carbohydrate 6.6, Fiber 0.1, Sugar 3.4, Protein 0.6
SPICY SUGAR COOKIES
Categories Cookies Ginger Dessert Bake Spice Vanilla Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 5 dozen
Number Of Ingredients 9
Steps:
- Mix flour, salt, black pepper and cayenne pepper in medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in egg, vanilla extract and ginger. Add dry ingredients and beat just until blended. Form dough into ball. Wrap in plastic; refrigerate at least 2 hours and up to 1 day.
- Preheat oven to 350°F. Divide dough into 3 equal pieces. Roll each piece of dough between palms of hands and floured work surface to form 1 1/4-inch-diameter log. Cut logs into 1/4-inch-thick slices. Place on ungreased baking sheets.
- Bake cookies until set but still very pale, about 12 minutes. Cool on racks. (Can be made 2 days ahead. Store in airtight container at room temperature.)
CRUNCHY SPICE COOKIES
Provided by Victoria Granof
Categories Cookies Nut Dessert Bake Easter Orange Almond Spice Spring Honey Clove Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 7 dozen
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Grease a baking sheet.
- In a large bowl, cream the butter or margarine with the brown sugar and honey. Add 1 of the egg whites and mix until evenly blended. Sift together the flour, baking soda, salt, and spices into another bowl and add the butter mixture, stirring until the dough is smooth and no longer sticky.
- Turn the dough out onto a lightly floured work surface and knead in the orange peel and almonds until evenly dispersed. Divide the dough into 3 pieces and form each piece into a log that is 8 inches long by 2 inches thick. Place the logs 3 inches apart on the greased baking sheet. Beat the remaining egg white lightly and brush the tops of the logs with it.
- Bake the logs for 20 to 25 minutes, or until firm to the touch. Remove from the oven and allow to cool for 10 minutes. Reduce the oven temperature to 325 degrees. Slice the logs 1/4 inch thick and lay the cookies on the baking sheet. Return to the oven for another 15 to 20 minutes to dry them out. The cookies will become crisp as they cool, so don't overbake them. Cool on a rack.
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
PEPPER-SPICE COOKIES
One of my all time favorites. These have a similiar texture to shortbreads, but are not that sweet.
Provided by Chandra M
Categories Dessert
Time 50m
Yield 48 cookies
Number Of Ingredients 17
Steps:
- Sift together flour, cornstarch, baking powder, spices, salt & pepper.
- In a separate bowl, cream butter & brown sugar, add vanilla & lemon peel.
- On low speed, add 1/2 flour mixture, then the cream, then the other 1/2 flour mixture.
- Stir in nuts.
- Roll into 3/4" balls, put on ungreased cookie sheet 1" apart.
- Bake 15-20 minutes at 350F, until the bottoms of cookies are golden brown.
- Let the cookies cool about 1 minute before transferring them off the baking sheet to cool.
- After cool, dust with powdered sugar if desired.
Nutrition Facts : Calories 80.6, Fat 5.4, SaturatedFat 2.8, Cholesterol 11.9, Sodium 74.7, Carbohydrate 7.5, Fiber 0.4, Sugar 2.3, Protein 1
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