Pepper Spice Cookies

Like all the bookmarked recipes sitting in my computer that I’ll get around to trying sometime in 2010 or later, this recipe for spiced cookies ripped from an issue of Better Homes and Gardens sat on my living room chair for a year, then was filed away in a binder for another year. It’s properly aged and ready to be enjoyed.

If you like ginger snaps, but want more kick, this cookie is for you. These cookies have a pleasant heat thanks to black pepper and cayenne pepper. And there’s chocolate!

So good, I took these as my date to a party!

Pepper Spice Cookies
Adapted from Better Homes and Gardens
Makes about 50 cookies

½ cup butter, softened
1 cup sugar
1 ½ teaspoon baking powder
½ teaspoon finely ground black pepper
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
1 egg
1 tablespoon milk
2 cups all-purpose flour
medium grind black pepper
10 ounces bittersweet chocolate, coarsely chopped
1 tablespoon shortening

• Mix sugar, baking powder, black pepper, ginger, cloves, cinnamon, and cayenne in a bowl.
• Cream butter into sugar and spice mixture.
• Beat egg and milk. Add to creamed butter and sugar mixture.
• Beat in as much flour as you can, then add the remaining flour. Knead dough if necessary.
• Shape dough into a ball. Divide in half. Roll each half into a 6 ½ in roll. Wrap with plastic wrap, and chill 4-24 hours.
• Slice rolls into ¼ inch rounds. Place on an ungreased baking sheet, and sprinkle tops of cookies with medium grind pepper.
• Bake for 8 minutes at 375°, or until done.
• Melt chocolate in a double boiler. Incorporate shortening.
• Dip cooled cookies in melted chocolate. Place on waxed paper.
• Transfer to the refrigerator until chocolate has hardened.