Three Pepper Spiced Cookies

  • Currently 4/5
Makes about 60 cookies. From Better Homes and Gardens.
1/2 cup butter, softened
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground ancho chile pepper
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 egg
1 Tablespoon milk
2 cups flour
Medium grind black pepper
10 ounce bittersweet chocolate, coarsely chopped
1 Tablespoon shortening
1. In a large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, ground ancho chile pepper, the 1/2 teaspoon finely ground black pepper, ginger, cloves, cinnamon, and cayenne pepper. Beat until combined, scraping side of bowl ocasionally. Beat in egg and milk until combined. Beat in as much of the flour as you can. Using a wooden spoon, stir in any remaining flour. If necessary, knead dough slightly to blend. Shape dough into a ball. Divide dough in half. Shape each half into a 6-1/2-inch-long roll. Wrap in plastic wrap or waxed paper; chill 4 to 24 hours.
2. Preheat oven to 375 degrees F. Cut rolls into 1/4-inch-thick slices. Place slices 1 inch apart on ungreased cookie sheet. Sprinkle cookies with medium-grind black pepper. Bake 8 to 10 minutes or until edges are golden. Transfer to a wire rack; let cool.
3. In a small saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip each cookie halfway in melted chocolate; shake off excess. Place chocolate-dipped cookies on waxed paper. Let stand until chocolate is set.

Nutrition Facts: Calories 67, Total Fat (g) 4, Saturated Fat (g) 2, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 0, Cholesterol (mg) 8, Sodium (mg) 28, Carbohydrate (g) 9, Total Sugar (g) 5, Fiber (g) 0, Protein (g) 1

Dish   Cookie

Laurie Hogan

Member since Jan 2008

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