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Black Pepper Cookies

Black Pepper Cookies

Mary Adams Hogan

Mary Adams Hogan

Cookies with black pepper.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

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  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Lu-Ann
38

Lu-Ann

11/14/2002

I just wanted to say that, seeing as this recipe has no reviews, that I have had cookies very, very similar to these and they were GREAT! You would never guess they have black pepper in them. I was reluctant to make these at first but I was baking Christmas cookies with my aunt, who had made them before from a recipe in a Mexican cookbook. If this is a good recipe, then these cookies will tun out great. Don't be scared of the pepper!

lisajoy108
20

lisajoy108

2/26/2009

I was looking for a cookie recipe that I could make to bring somewhere that I could enjoy as well. I'm always watching my weight so i wanted a low fat cookie that didn't taste low fat. I tried this recipe and these cookies are fantastic. This recipe will definately become one of my signature dishes from now on. I couldn't find candied citron so i made my own version by boiling lemon peals and then simmering them in simple syrup (1 c sugar, 1 cup water) for about 20 minutes. Everything turned out great.

KATHLEEN141
18

KATHLEEN141

12/29/2007

Out of all the different types of cookies I made for Christmas, these were the most popular. It was good to have a cookie that was a bit different from the rest. Very easy to make. Thanks for a great recipe, Mary!

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