Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chocolate Pepper Cookies
- add review
- #19481
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
6 ounces unsweetened chocolate
2 cups all-purpose flour, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 3/4 cup sugar
1/2 cup margarine or butter at room temperature
3 large eggs
1 teaspoon vanilla extract
2/3 cup powdered sugar
55 cherry halves or almond slivers
directions
Chop chocolate and melt in top of double boiler until smooth. Cool.
Combine flour and next 5 ingredients in medium bowl. Using an electric mixer, beat 1 3/4 cups sugar and margarine in large bowl until light. Beat in eggs, one at a time, then vanilla and chocolate. Gradually add dry ingredients, mixing until combined.
Chill dough until firm, about 2 hours in refrigerator or 1 hour in freezer.
Preheat oven to 350 degrees F. Put parchment paper on two cookie sheets.
Placed powdered sugar in a shallow pan. Form dough into less than 1 inch balls and roll each in sugar to lightly coat. Arrange cookies on baking sheets, spacing 1 1/2 inches apart. Press one cherry half into center of each cookie.
Bake until cookies puff and crack, 12-18 minutes. Cool. Cookies will be crisp first day, brownie-like second day.
added by
joelschwarz
nutrition data
132 calories, 6 grams fat, 20 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
April 21, 2009
This was a very good recipe, not too hard to follow, a little labor intensive, but if you can get people to help you it's not very hard. I actually put an extra oz of chocolate and 3xs the cayenne they call for. Very very tasty, but make sparingly (i.e. once every few years) and for people who can appreciate really good food.