Friday, December 23, 2011

Black Pepper Butter Cookies

I was recently invited to a cookie swap at my dear friend Carla's house, and went on the hunt for a fun new cookie recipe to try. Inspired by a toe-curlingly delicious black pepper creme brulée I'd tasted earlier this month at Peché, I went on the hunt for a cookie that could similarly evoke that delightful "sweet, but reminiscent of something savory" flavor that the creme brulée had for me.

I lighted upon this recipe, and went to work. I followed the recipe pretty much as written, except that I rolled the cookies slightly larger (1/2 inch balls are awfully small!) and didn't press them down as much as the author seems to have based on the photos. The recipe made quite a few more cookies than it said it would - I made 1-1/2 times the recipe, which was supposed to yield 72 cookies, and ended up with twice that many! No matter, though; they are quite small (they don't spread much), so you really won't mind having an army of them.


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Ready for baking

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Stack o' yum

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Behold the butter cookie!

Buttery. Sweet. But not too sweet, and with a subtle, black peppery bite. Winner!

I'm making more tomorrow.

* * * * *

Black Pepper Butter Cookies

This recipe is supposed to yield 4 dozen cookies. Even if you roll the balls to about 1" in diameter, I think you will get at least double that.

Ingredients:

2-1/4 cups all-purpose flour
1 cup granulated sugar
1 cup sweet unsalted butter, softened
1 large egg
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1-1/2 teaspoons black pepper
extra sugar, for dipping glass

Directions:

Mix all ingredients (except for the extra sugar for dipping the glass) together well using a heavy duty mixer.

Roll the dough into balls about 1" in diameter. I used a 1/2 teaspoon measuring spoon to scoop the dough as I was rolling my cookies, and that seemed to work pretty well.

Use the flat base of a drinking glass that has been dipped into sugar to gently flatten each dough ball on the cookie sheets. Don't worry; the sugar WILL stick to the glass after you press your first butter-laden cookie!

Bake in a preheated 350˚ F (or 180˚ C) oven for 8-11 minutes or until lightly browned on the edges. Do not overbake.

Remove to wire racks to cool.

2 comments:

  1. Black pepper and cookies... I have to admit I'm not so sure about this. Maybe I need to try it out and see for myself...

    ReplyDelete
  2. L. Shanna, I will bring some with me to the tundra for you to try!

    ReplyDelete

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