Black Pepper Cookies
|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).