Mennonite Black Pepper Cookies Recipes

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BLACK PEPPER COOKIES

Cookies with black pepper.

Provided by Mary Adams Hogan

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 48

Number Of Ingredients 12



Black Pepper Cookies image

Steps:

  • Beat eggs with brown sugar. Stir in flour with baking soda, salt, spices and pepper. Add nuts, raisins and citron and stir to coat. Pour the egg-sugar mixture into flour mixture and stir to make a stiff dough. Chill.
  • Using rounded teaspoonful of dough roll into balls with floured hands. Put on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 105.4 calories, Carbohydrate 21.6 g, Cholesterol 11.6 mg, Fat 2 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 47.2 mg, Sugar 14.9 g

3 eggs
2 cups packed light brown sugar
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cloves
2 teaspoons ground cinnamon
½ teaspoon ground black pepper
1 cup finely chopped walnuts
2 ½ cups raisins
2 tablespoons chopped candied citron
⅓ cup confectioners' sugar for decoration

BLACK PEPPER BUTTER COOKIES

These are my absolute favorite cookies. A friend in college had received a huge tin of homemade cookies from her mother and a version of these cookies were inside, along with many other types of cookies. I had never heard of black pepper cookies before and loved the unique flavor-sweet & buttery, with a slight kick from the pepper. I searched for years to find the recipe and finally found it in a Watkins spices cookbook several years ago. I make these every year for the holidays and everyone always wants to know the secret of my "vanilla flecked" butter cookies. Update: Eggs sizes seem to be shrinking, so depending upon the size of the eggs in your area, you may need to use an XL egg rather than a large. Regarding the pepper: fresh ground will produce huge grains of pepper and make things far too peppery and savory tasting. Please use finely ground pre-ground black pepper in this recipe, carefully measured using a measuring spoon and leveled off.

Provided by HeatherFeather

Categories     Dessert

Time 26m

Yield 48 cookies

Number Of Ingredients 8



Black Pepper Butter Cookies image

Steps:

  • Mix all ingredients (except for the extra sugar for dipping the glass) together well using a heavy duty mixer.
  • Roll into 1/2 inch size balls-you will need three large ungreased cookie sheets, 16 balls per sheet.
  • Use the flat base of a drinking glass that has been dipped into sugar to flatten each dough ball on the cookie sheets.
  • Bake in a preheated 350 F (or 180 C) oven for 8-11 minutes or until lighly browned on the edges- do not overbake.
  • Remove to wire racks to cool.

2 1/4 cups all-purpose flour
1 cup granulated sugar
1 cup sweet unsalted butter, softened
1 large egg
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 1/2 teaspoons black pepper
extra sugar, for dipping glass

MENNONITE BLACK PEPPER COOKIES

This is a Traditional Mennonite Holiday treat. Spicy and crisp they are delicious. The recipe says it will make up to 120 cookies, but that will be less if you use very large cookie cutters.

Provided by Steve P.

Categories     Dessert

Time P1DT5m

Yield 120 cookies, 60 serving(s)

Number Of Ingredients 13



Mennonite Black Pepper Cookies image

Steps:

  • Melt butter or margarine in medium saucepan.
  • Add sugar, syrup, and vinegar.
  • Bring mixture just to boiling.
  • Immediately remove pan from heat; cool to room temperature.
  • Stir in egg.
  • Combine the flour, baking soda, ginger, the 1/2 teaspoon cinnamon, cloves, pepper and anise seed in a medium bowl: (note if using anise extract instead of seed add it to the cooled butter/sugar mixture from the first step instead) Stir into egg mixture; mix well to form dough.
  • Cover and refrigerate overnight for flavors to blend and so that dough is firm enough to roll.
  • Divide dough into four portions.
  • Keep portions chilled until ready to roll.
  • On lightly floured surface roll one portion very thin (less than 1/8 inch thick).
  • Cut into desired shapes with cookie cutters.
  • Place on a greased cookie sheet.
  • Sprinkle with ground cinnamon.
  • Bake in a 375ºF oven for 4 to 5 minutes or until barely brown around the edges.
  • Immediately transfer cookies to a wire rack; cool.
  • Repeat with remaining portions of dough.
  • Store in covered tins.

Nutrition Facts : Calories 46.3, Fat 1.7, SaturatedFat 1, Cholesterol 7.6, Sodium 26.9, Carbohydrate 7.4, Fiber 0.1, Sugar 2.4, Protein 0.6

1/2 cup butter or 1/2 cup margarine
1/2 cup sugar
1/2 cup dark corn syrup
1 1/2 teaspoons vinegar
1 slightly beaten egg
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon fresh ground pepper
1/2 teaspoon crushed anise seeds (optional) or 1 teaspoon anise extract (optional)
ground cinnamon (this is in addition to the 1/2 teaspoon above, for sprinkling tops)

BLACK PEPPER CHRISTMAS COOKIES

Susan Pease got this from her sister-in-law and then submitted it to All Saints Episcopal Church, West Plains, MO, 100th Anniversary version of Burnt Offerings.

Provided by Ambervim

Categories     Dessert

Time 25m

Yield 1 Batch

Number Of Ingredients 11



Black Pepper Christmas Cookies image

Steps:

  • Sift flour, baking powder and set aside.
  • Mix the spices into the butter. Blend in the sugar. Beat in the egg.
  • Stir in the flour mixture.
  • Chill at least several hours or overnight.
  • Preheat oven to 375°F.
  • Roll on a lightly floured board to 1/8 inch. Cut with cookie cutter.
  • Bake for 8 to 10 minutes until lightly browned around the edges.
  • Cool and ice.
  • Store in an air tight container.
  • Glaze:.
  • Stir water into sugar and mix well.

3 cups flour, sifted
2 teaspoons baking powder
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup butter, soft
1 1/2 cups sugar
1 large egg
1 cup confectioners' sugar, sifted
4 teaspoons water

MENNONITE SOFT WHITE COOKIES

A sugar cookie that is not too sweet, but deliciously soft! I was served cookies like these by a Mennonite couple, and searched desperately for the recipe until I found this one on a Mennonite cooking website! They've been a big hit wherever I've taken them, and they're a family favourite! I've modified the recipe to have coconut on top, like they were first served to me. If necessary, add an extra 1/4-1/2 cup of flour to keep the dough from being too sticky, and if you don't have buttermilk, use 1 cup milk + 1 tsp. vinegar and let stand for 5 minutes before use. The measurements for the icing are approximate, as I don't usually measure the amounts exactly and they aren't given on the recipe site; make more if you need/like more! Enjoy!

Provided by Nimmireth

Categories     Dessert

Time 1h24m

Yield 60 cookies

Number Of Ingredients 14



Mennonite Soft White Cookies image

Steps:

  • Cream shortening and sugar together.
  • Add eggs and vanilla, beat well.
  • Mix flour, baking powder, baking soda, and salt in a separate bowl.
  • Stir flour mixture, alternately with the buttermilk, into the creamed mixture, until it forms a soft ball. Add extra flour if necessary.
  • Cover and chill in the fridge for about 1 hour.
  • Roll out on a floured surface to about 1/4 inch thickness, cut into circles or desired shapes and place on cookie sheets.
  • Bake at 375 degrees F. for 9 minute.
  • Mix all icing ingredients until mixture is of spreading consistency. Make sure butter/margarine is softened before using. You can also add food colouring if desired!
  • When cookies are cool, ice with icing.
  • Sprinkle coconut on tops as desired.

Nutrition Facts : Calories 99.8, Fat 4.1, SaturatedFat 1.2, Cholesterol 7.5, Sodium 78.2, Carbohydrate 14.7, Fiber 0.2, Sugar 8.2, Protein 1.2

1 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 cup buttermilk
4 cups all-purpose flour
4 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
1/8 cup milk
1/2 teaspoon vanilla
1 1/2-2 cups icing sugar
1/2 cup shredded coconut (optional)

BLACK PEPPER COOKIES

The not-so-secret ingredient here is 1/4 teaspoon of ground black pepper, which adds a little kick to sweet sugar cookies. Serve these Black Pepper Cookies with our Zabaglione.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 1/2 dozen

Number Of Ingredients 7



Black Pepper Cookies image

Steps:

  • Preheat oven to 425 degrees, with rack in center. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy. Mix in vanilla and salt. Beat in egg whites until incorporated. Combine flour and pepper in a small bowl; add to butter mixture in 3 batches, mixing until just combined.
  • Put dough in a pastry bag fitted with a 3/8-inch round tip (such as Ateco #804). Pipe 3-inch strips about 1/2 inch apart on a parchment-lined baking sheet, keeping tip close to sheet for thin cookies. Bake until edges are golden and centers are set, about 7 minutes. Let cool on sheet 5 minutes before transferring with a spatula to a wire rack to cool completely.

1/4 cup unsalted butter (1/2 stick), softened
1/3 cup sugar
1/8 teaspoon pure vanilla extract
Pinch of salt
2 large egg whites, room temperature
1/3 cup all-purpose flour
1/4 teaspoon freshly ground pepper

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