Good Foods
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Pepper Cookies
1 cup butter
1 cup sugar
1/2 teaspoon vanilla
1-3/4 cups flour
1/2 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground black pepper
1/4 cup heavy cream
2/3 cup finely ground blanched almonds
Preheat the oven to 350 Degrees F.
Cream the butter and sugar together until very light and fluffy. Beat in the vanilla.
Sift together the flour, cornstarch, baking powder powder, salt, cardamom, cinnamon and pepper.
Add alternately with the cream, ending with the flour mixture, to the batter. Stir in the almonds.
Shape mixture into tiny balls and bake on ungreased baking sheets fifteen minutes, or until done. Cool on rack.
Yield: About four dozen cookies ( I used my cookie scoop and got about 3 or so dozens.
These cookies are very fragile when removed from the oven....allow them to cool at least 8 to 10 minutes before putting them on cooling rack.
Recipe from: Jean Hewitt's New York Times Heritage Cookbook (This is one of my favorite cookbooks it is a Regional Recipe book from all parts of the United States. No matter how many cookbooks I have I always return to this book that has no photos nor instructions only drawings and some wonderful regional recipes.....it is attributed to the State of Idaho.
BTW, The cookies are delicious
1 cup butter
1 cup sugar
1/2 teaspoon vanilla
1-3/4 cups flour
1/2 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground black pepper
1/4 cup heavy cream
2/3 cup finely ground blanched almonds
Preheat the oven to 350 Degrees F.
Cream the butter and sugar together until very light and fluffy. Beat in the vanilla.
Sift together the flour, cornstarch, baking powder powder, salt, cardamom, cinnamon and pepper.
Add alternately with the cream, ending with the flour mixture, to the batter. Stir in the almonds.
Shape mixture into tiny balls and bake on ungreased baking sheets fifteen minutes, or until done. Cool on rack.
Yield: About four dozen cookies ( I used my cookie scoop and got about 3 or so dozens.
These cookies are very fragile when removed from the oven....allow them to cool at least 8 to 10 minutes before putting them on cooling rack.
Recipe from: Jean Hewitt's New York Times Heritage Cookbook (This is one of my favorite cookbooks it is a Regional Recipe book from all parts of the United States. No matter how many cookbooks I have I always return to this book that has no photos nor instructions only drawings and some wonderful regional recipes.....it is attributed to the State of Idaho.
BTW, The cookies are delicious
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