These crispy cookies can get delicious flavors from black pepper and cinnamon. About 4 dozen were made with the following ingredients: 1 1/2 cups all-purpose flour, 3/4 cup unsweetened Dutch-processed cocoa powder, 1/4 teaspoon coarse salt, 1/4 teaspoon finely ground black pepper, plus more for sprinkling, 1 tablespoon plus 1 teaspoon instant espresso powder, 1/2 teaspoon ground cinnamon, 3/4 cup (1 1/2 sticks) unsalted butter, softened, 1 cup granulated sugar, 1 large egg, 1 1/2 teaspoons pure vanilla extract, coarse sanding sugar, for rolling. The steps are as follows: 1. In a large bowl, whisk together flour, cocoa powder, salt, black pepper, espresso powder, and cinnamon; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. 3. Roll dough into a log about 2 inches in diameter on a sheet of parchment paper. Roll up in parchment, and refrigerate for at least 1 hour or overnight. 4. Preheat oven to 350 degrees. Remove log from parchment. Let soften slightly at room temperature, about 5 minutes. Roll in sanding sugar, pressing gently to adhere. Transfer log to a cutting board, and slice into rounds 1/4 inch thick. Place rounds on a parchment-lined baking sheet, spacing 1 inch apart. Sprinkle each with fresh black pepper. 5. Bake cookies until just firm to the touch in the center, about 10 minutes. Transfer cookies to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 2 days.
Julien
26.04.2023 @ 23:09
These crispy cookies can get delicious flavors from black pepper and cinnamon. About 4 dozen were made with the following ingredients: 1 1/2 cups all-purpose flour, 3/4 cup unsweetened Dutch-processed cocoa powder, 1/4 teaspoon coarse salt, 1/4 teaspoon finely ground black pepper, plus more for sprinkling, 1 tablespoon plus 1 teaspoon instant espresso powder, 1/2 teaspoon ground cinnamon, 3/4 cup (1 1/2 sticks) unsalted butter, softened, 1 cup granulated sugar, 1 large egg, 1 1/2 teaspoons pure vanilla extract, coarse sanding sugar, for rolling. The steps are as follows: 1. In a large bowl, whisk together flour, cocoa powder, salt, black pepper, espresso powder, and cinnamon; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. 3. Roll dough into a log about 2 inches in diameter on a sheet of parchment paper. Roll up in parchment, and refrigerate for at least 1 hour or overnight. 4. Preheat oven to 350 degrees. Remove log from parchment. Let soften slightly at room temperature, about 5 minutes. Roll in sanding sugar, pressing gently to adhere. Transfer log to a cutting board, and slice into rounds 1/4 inch thick. Place rounds on a parchment-lined baking sheet, spacing 1 inch apart. Sprinkle each with fresh black pepper. 5. Bake cookies until just firm to the touch in the center, about 10 minutes. Transfer cookies to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 2 days.