I almost feel as if I should put a question mark at the end of that title as if it were a whole sentence. Martha Stewart adds cayenne pepper to many of her sweet desserts that feature cinnamon to give it that ‘kick’ so when the recipe for these black pepper cookies came across my desk I wasn’t as skeptical as you’d think. I’m no Martha, but I figure if she can do it, so can I! I like bringing these to a cookie exchange. No one ever believes that they have black pepper in them. But if you try it without the black pepper it’s not the same.
I must also note that despite the name of ‘spicy’ the truth is, the spiciness comes from the other spices in the dessert. . .not the pepper.
You Will Need:
3 eggs
2 cups packed light brown sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground black pepper
1 cup finely chopped walnuts
2 1/2 cups raisins
2 tablespoons chopped candied citron (you can find this in a gourmet food store)
1/3 cup confectioners’ sugar for decoration
Directions:
Beat eggs with brown sugar in a medium bowl.
In a separate larger bowl, stir in flour with baking powder, baking soda, salt, the spices and pepper. Add the nuts, rasins, and citron and stir until they are coated.
Pour the egg-sugar mixture into flour mixture and stir to make a stiff dough. Chill for about one to two hours.
Use a teaspoon and scoop out rounds of dough. With floured hands, make them into little balls. (Or of course, if you’re like me. . .you can ’eyeball’ it.) Put the ball on greased cookie sheet about 1 inch apart.
Bake at 375 degrees.
When they’re finished, sprinkle with confectioner’s sugar.
Other Recipes You Might Want to Try:
After School Brownies You Can Be Proud Of