Black Pepper Cookies

By carvalhohm

Ingredients

• 3 cups sifted all purpose flour
• 2 teaspoons double-acting baking powder
• 1/2 pound butter
• 3/4 teaspoon black pepper -- (preferably freshly ground)
• 1 pinch cayenne pepper -- generous
• 1/2 teaspoon ground clove
• 2 teaspoons cinnamon
• 1 tablespoon ground ginger
• 1 1/2 cups sugar
• 1 egg

Details

Adapted from community.qvc.com

Preparation

Step 1

Adjust rack high in oven. Preheat oven to 400 degrees.

Sift together flour and baking powder. Set aside. In large bowl of electric mixer cream the butter. Beat in black pepper, cayenne pepper, cloves, cinnamon, and ginger. Scrape the bowl with a rubber spatula as necessary to keep mixture smooth while beating in sugar, egg, and, on lowest speed, sifted dry ingredients. When completely blended, remove from mixer to a board or smooth surface. Knead lightly. Divide dough into three pieces. Work with one piece at a time. Do not chill dough before rolling.

On lightly floured pastry cloth, with lightly floured rolling pin, roll to 1/8- to 1/4-inch thickness. Cut with a 2 3/4-inch round cutter. Scraps may be rerolled and cut. Transfer cookies with metal spatula to an unbuttered cookie sheet, placing them about 3/4 inch apart.

Reverse position of pan during baking to insure even browning, and bake 12 minutes or until cookies are lightly browned.

If you bake more than one sheet at a time, change positions of sheets during baking. With more than one cookie sheet in oven at a time, they will take longer to bake.

As cookies are done, transfer them with wide metal spatula to cool on racks.