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Black Pepper Cookies

the.instructor's picture
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Sugar 1 Cup (16 tbs)
  Whole black peppercorns 1 1⁄2 Teaspoon, coarsely crushed
  Butter/Margarine 1⁄4 Pound (1/2 Cup)
  Whole black peppercorns 1

In a food processor (or a bowl), combine flour, baking powder, 3/4 cup of the sugar, and crushed peppercorns.
Whirl (or mix with a fork) until blended.
In a 1- to 2-quart pan, stir butter over medium heat until browned (stir through white foam to check).
Add to flour mixture; whirl until dough forms a compact ball, about 1 1/2 minutes.
Or stir in butter with a fork, then work dough with your hands to form a smooth-textured ball.
Pinch off 1-inch pieces of dough and roll into balls.
Arrange balls, slightly apart, on an ungreased 12- by 15-inch baking sheet.
Dip the bottom of a glass into remaining 1/4 cup sugar and press each ball gently to 1/2-inch thickness.
Press a peppercorn into center of each cooky.
Bake on lowest rack of a 300° oven until browned on bottom, 20 to 25 minutes.
Transfer cookies to a rack and let cool completely.
If made ahead, store airtight at room temperature for up to 3 days (freeze for longer storage).

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Black Pepper Cookies Recipe