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Gallery Chocolate Black-Pepper Icebox Cookies Recipe Summary Servings: 4 Yield: Makes about 4 dozen
Ingredients Ingredient Checklist 1 1/2 cups all-purpose flour 3/4 cup cocoa powder 1/4 teaspoon salt 1/4 heaping teaspoon finely ground black pepper, plus more for sprinkling 1 tablespoon instant espresso 1/2 teaspoon ground cinnamon 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1 cup granulated sugar 1 large egg 1 1/2 teaspoons pure vanilla extract Sanding sugar, for sprinkling
Cook’s Notes Sanding sugar, which has larger crystals than granulated sugar, makes a more decorative topping on the baked cookies; however, you can also use granulated sugar.
Gallery Chocolate Black-Pepper Icebox Cookies
Recipe Summary Servings: 4 Yield: Makes about 4 dozen
Gallery
Chocolate Black-Pepper Icebox Cookies
Chocolate Black-Pepper Icebox Cookies
Chocolate Black-Pepper Icebox Cookies
Recipe Summary Servings: 4 Yield: Makes about 4 dozen
Recipe Summary
Servings: 4 Yield: Makes about 4 dozen
Servings: 4
Yield: Makes about 4 dozen
4
Makes about 4 dozen
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour 3/4 cup cocoa powder 1/4 teaspoon salt 1/4 heaping teaspoon finely ground black pepper, plus more for sprinkling 1 tablespoon instant espresso 1/2 teaspoon ground cinnamon 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1 cup granulated sugar 1 large egg 1 1/2 teaspoons pure vanilla extract Sanding sugar, for sprinkling
Directions
In a large bowl, sift together the flour, cocoa powder, salt pepper, espresso, and cinnamon; Set the flour mixture aside.
In the bowl of a electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add the egg and vanilla; beat to combine. Add the reserved flour mixture, beating on low speed, until combined.
Have ready a large piece of parchment paper. Turn out the dough onto parchment, and roll into a 2-inch diameter log. Roll log in the parchment. Transfer log to the refrigerator, and chill dough at least 1 hour overnight.
Heat the oven to 375 degrees. Line 2 baking sheets with parchment paper. Remove the log from refrigerator, and remove the parchment. Pour the sanding sugar onto a baking pan, and roll the log in the sugar, gently pressing down to adhere sugar to dough. Transfer the log to a cutting board, and slice it into 1/4 inch-thick rounds. Place the rounds on the prepared baking sheets, spacing 1 inch apart. Sprinkle each cookie with some freshly ground black pepper.
Bake the cookies until there is slight resistance when you light touch them in the centers, about 12 minutes. Transfer cookies to a wire rack to cool completely. Bake remaining dough. Store cookies in airtight container up to 2 days.
Cook’s Notes Sanding sugar, which has larger crystals than granulated sugar, makes a more decorative topping on the baked cookies; however, you can also use granulated sugar.
Cook’s Notes
Sanding sugar, which has larger crystals than granulated sugar, makes a more decorative topping on the baked cookies; however, you can also use granulated sugar.
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Add Rating & Review
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All Reviews for Chocolate Black-Pepper Icebox Cookies
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All Reviews for Chocolate Black-Pepper Icebox Cookies
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
