Italian Pepper Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 C. flour
1 tsp. nutmeg
1/2 tsp. cloves
1 tsp. black pepper
1 C. cocoa
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1 C. sugar
1 C. shortening
2 C. milk
2 eggs
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Directions: |
Directions:Sift the dry ingredients together and set aside. Blend the liquid ingredients together. Add the flour gradually until incorporated. Light aeration is your friend when blending this recipe. When most of the flour is incorporated, fold the remainder in manually. Your dough should behave like cold peanut butter. Use a tablespoon to drop spoons of batter onto greased, or lined baking sheets. Bake at 350 degrees for 12 to 15 minutes. Ice with a thin layer of icing and sprinkle with colored sprinkles. Makes 4 dozen.
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Personal
Notes: |
Personal
Notes: Once iced and dried, you can turn the cookies over and spray with vanilla infused rum. Spray them until it looks like they have an even misting. Then turn them back over and allow to rest in an airtight container overnight. This evens the moisture through the cookie. This is NOT an alcohol infused cookie. Nearly ALL the alcohol has been evaporated out during the misting, and resting of the cookie. You only have a highly flavorful shortbread cookie that isn’t dry. Pepper cookies are a drop cookie that finishes like a shortbread. An icing top, dressed with sprinkles is the traditional decoration.
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