Three Pepper Spiced Cookies Recipes

THREE-PEPPER SPICE COOKIES.

Steps:

• With an electric mixer on medium beat butter.
• Add sugar, baking powder, ground chili, the 1/2 tsp finely ground pepper, ginger, clove, cinnamon, and cayenne.
• Beat until combined.
• Add egg and milk. Mix well.
• Beat in as much flour as possible, stir in remaining flour. If necessary knead dough to blend.
• Shape dough into a ball and divide in half. Shape each into a 6 1/2-inch long roll. Wrap in plastic and chill 4 to 24 hours.
• Preheat oven to 375°F.
• Cut rolls into 1/4-inch slices.
• Place 1-inch apart on an ungreased cookie sheet.
• Sprinkle with medium ground pepper.
• Bake 8 to 10 minutes until edges are golden.
• Melt chocolate and shortening in a small sauce pan on low. Dip slightly cooled cookies half way into chocolate, let set on waxed paper.

GRANDMA ANNA'S ITALIAN PEPPER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Sift flour, sugar, cocoa powder, pepper, cinnamon, baking soda, nutmeg, and cloves for cookies together into a large bowl.
• Place shortening in a microwave-safe bowl. Microwave on high in 30-second increments until melted. Pour into dry ingredients and mix with a spoon.
• Add milk, orange juice, orange zest, and vanilla; mix with a spoon to combine. Add raisins, chopped walnuts, and finely chopped walnuts and mix with your hands to combine. Roll dough into small balls and set 1/2 inch apart on the prepared baking sheets.
• Bake in batches in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
• Prepare glaze while cookies cool. Place confectioners' sugar in a bowl. Add milk, orange juice, and orange zest and mix until smooth.
• Brush glaze onto cooled cookies or spread with a spoon. Decorate with sprinkles.

PFEFFERNUSSE COOKIES

Steps:

• Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
• Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
• Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
• Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners' sugar.