These delicate cookies receive an aromatic touch of black pepper and cinnamon. Makes about 4 dozen. Ingredients: 1 1/2 cups all-purpose flour, 3/4 cup unsweetened Dutch-process cocoa powder, 1/4 teaspoon coarse salt, 1/4 teaspoon finely ground black pepper, plus more for sprinkling, 1 tablespoon plus 1 teaspoon high-quality 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 sugar for baking. Instructions: 1. Sift together flour, cocoa powder, salt, black pepper, instant espresso powder, and cinnamon in a large bowl; set aside. 2. Place butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. 3. Turn dough out onto a piece of parchment paper and shape into a 2-inch-diameter log. Roll log up in parchment. Chill at least 1 hour or overnight. 4. Preheat oven to 350 degrees. Remove log from parchment. Let stand at room temperature until slightly softened, about 5 minutes. Roll in coarse sugar, pressing gently to adhere. Transfer log to a cutting board and slice into 1/4-inch rounds. Place rounds on parchment-lined baking sheets, spaced 1 inch apart. Sprinkle each round with freshly ground black pepper. 5. Bake cookies until slightly firm to the touch, about 10 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature for up to 2 days.
26.04.2023 @ 23:03
These delicate cookies receive an aromatic touch of black pepper and cinnamon. Makes about 4 dozen. Ingredients: 1 1/2 cups all-purpose flour, 3/4 cup unsweetened Dutch-process cocoa powder, 1/4 teaspoon coarse salt, 1/4 teaspoon finely ground black pepper, plus more for sprinkling, 1 tablespoon plus 1 teaspoon high-quality 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 sugar for baking. Instructions: 1. Sift together flour, cocoa powder, salt, black pepper, instant espresso powder, and cinnamon in a large bowl; set aside. 2. Place butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. 3. Turn dough out onto a piece of parchment paper and shape into a 2-inch-diameter log. Roll log up in parchment. Chill at least 1 hour or overnight. 4. Preheat oven to 350 degrees. Remove log from parchment. Let stand at room temperature until slightly softened, about 5 minutes. Roll in coarse sugar, pressing gently to adhere. Transfer log to a cutting board and slice into 1/4-inch rounds. Place rounds on parchment-lined baking sheets, spaced 1 inch apart. Sprinkle each round with freshly ground black pepper. 5. Bake cookies until slightly firm to the touch, about 10 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature for up to 2 days.