If you like ginger snaps, but want more kick, this cookie is for you. These cookies have a pleasant heat thanks to black pepper and cayenne pepper. And there’s chocolate!
So good, I took these as my date to a party!
Pepper Spice Cookies
Adapted from Better Homes and Gardens
Makes about 50 cookies
½ cup butter, softened
1 cup sugar
1 ½ teaspoon baking powder
½ teaspoon finely ground black pepper
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
1 tablespoon milk
2 cups all-purpose flour
medium grind black pepper
10 ounces bittersweet chocolate, coarsely chopped
1 tablespoon shortening
- Mix sugar, baking powder, black pepper, ginger, cloves, cinnamon, and cayenne in a bowl.
- Cream butter into sugar and spice mixture.
- Beat egg and milk. Add to creamed butter and sugar mixture.
- Beat in as much flour as you can, then add the remaining flour. Knead dough if necessary.
- Shape dough into a ball. Divide in half. Roll each half into a 6 ½ in roll. Wrap with plastic wrap, and chill 4-24 hours.
- Slice rolls into ¼ inch rounds. Place on an ungreased baking sheet, and sprinkle tops of cookies with medium grind pepper.
- Bake for 8 minutes at 375°, or until done.
- Melt chocolate in a double boiler. Incorporate shortening.
- Dip cooled cookies in melted chocolate. Place on waxed paper.
- Transfer to the refrigerator until chocolate has hardened.