Recipe: Cocoa Pepper Cookies and Chocolate-Dipped Three Pepper Spice Cookies

Hi Jacki,

I found two Pepper Cookie recipes. Perhaps one of them is close to the recipe you are looking for.

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COCOA PEPPER COOKIES
Adapted from source: Family Circle

1 cup all-purpose flour
2 Tbsp unsweetened cocoa powder
1 tsp baking powder
1 cup sugar, divided use
1 tsp whole black peppercorns, coarsely crushed
2 Tbsp butter, melted
1/3 cup smooth unsweetened applesauce
1/2 tsp vanilla
Whole black peppercorns (optional, for tops)

Preheat oven to 300 degrees F. Lightly grease 2 (12x15-inch) baking sheets (or use nonstick baking sheets).

In a food processor (or in a bowl), combine flour, cocoa, baking powder, 3/4 cup of the sugar, and crushed peppercorns. Whirl (or stir) until blended. Add butter, applesauce, and vanilla; whirl until dough forms a compact ball. Or stir in butter, applesauce, and vanilla with a fork, then work dough with your hands to form a smooth-textured ball.)

With lightly floured fingers, pinch off 1-inch pieces of dough and roll into balls. Arrange balls 2 inches apart on prepared baking sheets.

Dip bottom of a lightly greased glass into remaining 1/4 cup sugar and press each ball gently to a thickness of about 1/2 inch; dip glass again as needed to prevent sticking. If desired, press a whole peppercorn in center of each cookie.

Bake in lower third of a 300 degree oven until cookies are firm to the touch and look dry on top (about 20 minutes), switching positions of baking sheets halfway through baking. Let cookies cook on baking sheets for about 3 minutes; then transfer to racks to cool completely.

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CHOCOLATE-DIPPED THREE PEPPER SPICE COOKIES
Adapted from source: Family Circle
Makes about 60 cookies

1/2 cup butter, softened
1 cup sugar
1- 1/2 tsp. baking powder
1/2 tsp. ground red chile pepper
1/2 tsp. finely ground black pepper
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/4 tsp. ground red pepper (cayenne)
1 egg
1 tablespoon milk
2 cups all-purpose flour
medium-grind black pepper (for tops)
for chocolate coating:
10 oz. bittersweet chocolate, coarsely chopped
1 tablespoon shortening

TO PREPARE THE DOUGH:
In a mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, ground red chile, the 1/2 teaspoon finely ground black pepper, ginger, cloves, cinnamon, and red pepper (cayenne). Beat until combined, scraping sides of bowl. Beat in egg and milk until combined. Beat in as much flour as you can. Stir in remaining flour. If necessary, knead dough slightly to blend. Shape dough into a ball. Divide dough in half. Shape each half into a 6-1/2-inch-long roll. Wrap in plastic wrap or waxed paper; chill 4 to 24 hours.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F.

Cut rolls in 1/4-inch slices. Place slices 1 inch apart on ungreased cookie sheets. Sprinkle cookies with medium-grind black pepper.

Bake 8 to 10 minutes or until edges are golden. Transfer cookies to wire rack to cool.

TO MAKE THE CHOCOLATE COATING:
In small saucepan melt chocolate and shortening over low heat, stirring occasionally.

Dip each cookie halfway in melted chocolate; shake off excess. Place chocolate-dipped cookies on waxed paper. Let stand until chocolate is set.