CARDAMOM PEPPER COOKIES
Found a recipe in an old church cookbook. (FYI - That's where alot of my recipes get their start lol) I tweaked it a little here and there and this is the result. A cookie with a floral note and a little bite from the fresh ground black pepper. It's really good and such a change from the overly sweet desserts, yes I LOVE...
Provided by Wendy Rusch
Categories Cookies
Time 25m
Number Of Ingredients 7
Steps:
- 1. In a medium mixing bowl, cream together butter and sugar until smooth and creamy, 2 minutes. Add in sour cream and mix on medium for 1 minute. Add in flour, baking soda, baking powder, pepper and cardamom, mix on low until incorporated and dough comes together.
- 2. Divide dough in half and form each half into a log shape about 2 1/2" x 10" approx. Wrap in plastic wrap and refrigerate 30 minutes, remove from frig, leave wrapped in plastic, gently roll into a nice round log. (this step is not necessary, I just like to do it for a more perfect round cookie) Place back in frig for 1 hour or overnight.
- 3. Preheat oven to 375. Line cookie sheets with parchment or very lightly spray your pans. Slice logs into 1/4" slices and place on pans at least 1 1/2" apart. Bake in preheated oven for 8-10 minutes for a softer cookie (won't be browned on bottom) and 11-13 minutes if you like a crisper cookie (will be slightly browned on bottom) Store these in an air tight container, and best stored in the refrigerator.
- 4. ***If you LOVE cardamom, feel free to add up to a 1/2 tsp more.
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