Pepper Cookies I

Pepper Cookies I

3 Reviews 1 Pic
Recipe by  Tara

“Spicy rolled cookies. Frost with your favorite vanilla icing.”

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Adjust Servings

Original recipe yields 3 -4 dozen



  1. Combine the flour, almonds, baking soda, spices and salt.
  2. In a large bowl, cream the shortening and sugar. Beat in the egg, beat in the corn syrup. Gradually blend in the dry ingredients.
  3. Cover and chill for 8 hours.
  4. Preheat the oven to 350 degrees F (180 degrees C).
  5. On a floured surface, roll out the dough to a thickness of 1/4 inch. Using cookie cutters, cut into shapes and place 1 inch apart on ungreased baking sheets. Bake for 8-10 minutes until lightly colored. Transfer to wire racks to cool.

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Reviews (3)

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Have not made this, but is there supposed to be black pepper?



I made a half recipe adding a half teaspoon of pepper. I liked the unusual spicy taste. I used butter instead of shortening and the cookies did not keep their cutter shapes well. They were thin and crispy. I thought they were sweet enough, but if I did I would used a 60% cacao chocolate which I think would compliment them nicely.



I decided to put 2 tsp. of black pepper in these because it doesn't have that info. But if you aren't up on so much spice, I'd suggest making a half batch and trying 1/2 tsp. pepper first. I also doubled the cinnamon, I like it like that. Not a soft cookie, but a good cookie for dipping. The cardamom was a nice addition to them as well.

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Amount Per Serving (48 total)

  • Calories
  • 94 cal
  • 5%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 11.9 g
  • 4%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 52 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Black Pepper Cookies


next recipe:

Pepper Nuts 'Anise Cookies'