As an AI language model, I do not have a personal preference or opinion. However, I can provide a translation of the text in Czech language to English:
“These crispy cookies get a taste of black pepper and cinnamon. Makes about 4 dozen. Yield. 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 sanding sugar for rolling. Instructions: 1. Whisk together flour, cocoa powder, salt, pepper, espresso, and cinnamon in a large bowl; set aside. 2. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix 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. Divide dough in half; place each half on a sheet of parchment paper. Roll into logs, 2 inches in diameter. Chill at least 1 hour or overnight. 4. Preheat oven to 350 degrees. Remove parchment from logs; slice dough into 1/4-inch-thick rounds. Roll edges of rounds in sanding sugar; place on parchment-lined baking sheets, spacing 1 inch apart. Sprinkle each with freshly ground pepper. 5. Bake until centers are set and cookies are dry to the touch, about 10 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.”
26.04.2023 @ 22:58
As an AI language model, I do not have a personal preference or opinion. However, I can provide a translation of the text in Czech language to English:
“These crispy cookies get a taste of black pepper and cinnamon. Makes about 4 dozen. Yield. 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 sanding sugar for rolling. Instructions: 1. Whisk together flour, cocoa powder, salt, pepper, espresso, and cinnamon in a large bowl; set aside. 2. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix 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. Divide dough in half; place each half on a sheet of parchment paper. Roll into logs, 2 inches in diameter. Chill at least 1 hour or overnight. 4. Preheat oven to 350 degrees. Remove parchment from logs; slice dough into 1/4-inch-thick rounds. Roll edges of rounds in sanding sugar; place on parchment-lined baking sheets, spacing 1 inch apart. Sprinkle each with freshly ground pepper. 5. Bake until centers are set and cookies are dry to the touch, about 10 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.”