Ingredients
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2 1/4
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1
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1
-
1
-
1
-
1
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1 1/2
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-
-
-
-
-
-
-
Directions
Black Pepper Butter Cookies,These are my absolute favorite cookies. A friend in college had received a huge tin of homemade cookies from her mother and a version of these cookies were inside, along with many other types of cookies. I had never heard of black pepper cookies before and loved the unique flavor-sweet & buttery, with a slight kick from the pepper. I searched for years to find the recipe and finally found it in a Watkins spices cookbook several years ago. I make these every year for the holidays and everyone always wants to know the secret of my “vanilla flecked” butter cookies. Update: Eggs sizes seem to be shrinking, so depending upon the size of the eggs in your area, you may need to use an XL egg rather than a large. Regarding the pepper: fresh ground will produce huge grains of pepper and make things far too peppery and savory tasting. Please use finely ground pre-ground black pepper in this recipe, carefully measured using a measuring spoon and leveled off.,I was looking for something different to make for the holidays several years back, and I stumbled upon this recipe. At first I crinkled my nose, and said, Nah, pepper?!? Thats crazy! Then I said to myself, That might just be crazy enough to work! Im gonna try it. So I move ahead with the plan, making only a small batch in case it was a failure. . The cookies didnt last the night (and there are only the two of us here!) My husband went berserk over them! I tripled the batter the next day, and I presented them at either our Thanksgiving or Christmas dinner to family and friends as the Secret Ingredient Cookies. The challenge was for them to figure out what the ingredient was. What fun! Everyone took a stab at it, but only a very few got it right. The cookies were a big hit. Ive been making them ever sinceeven though nearly everyone knows by now what they are, they have long since become a family favorite. I have changed nothing in the recipe except once in a blue moon, I get adventurous and add a bit more pepper for more zing; otherwise, its quite the same fabulous recipe. As for the preparation, I follow the directions there, too, but depending on the season, I might use some festively colored sugar: orange for Halloween (already have black from the pepper); red, white, and blue for the Fourth of July . . . you get the idea. These are wonderful! I cant imagine why anyone did not or would not enjoy these cookies unless they dont like spicy foods. I served these up at a community BBQ last year, and everyone went nuts over themeven those who ordinarily do not care for sweets. Obviously, everyone has different taste, and Im glad for it; Im just saying that Im surprised with the comparison number of people I know who have loved these to see some here who have not. Heather, keep up the great work! (If Im allowed to post pix after the fact, I will tomorrow when the next batch comes out of the oven. I had to stop for the night.),hope you dont sneeze while making this recipe due the pepper
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Steps
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1
Done
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Mix All Ingredients (except For the Extra Sugar For Dipping the Glass) Together Well Using a Heavy Duty Mixer. |
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2
Done
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Roll Into 1/2 Inch Size Balls-You Will Need Three Large Ungreased Cookie Sheets, 16 Balls Per Sheet. |
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3
Done
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Use the Flat Base of a Drinking Glass That Has Been Dipped Into Sugar to Flatten Each Dough Ball on the Cookie Sheets. |
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4
Done
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Bake in a Preheated 350 F (or 180 C) Oven For 8-11 Minutes or Until Lighly Browned on the Edges- Do not Overbake. |
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5
Done
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Remove to Wire Racks to Cool. |
