WALNUT BLACK PEPPER COOKIES

By CARLUCCIA, Italy
WALNUT BLACK PEPPER COOKIES
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Carluccia loved the earthy, creamy taste of her land’s walnuts; for this cookie I combined their flavor with one of her favorite spices, the black peppercorn, which we foraged for together along Calabria’s wild coastline. The mixture of the peppercorns and walnuts with the butter and honey creates a light, nutty, and ever-so-slightly spicy tea cookie.
Ingredients
Servings: dozen
Instructions
  1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. Cream the butter with the sugar until light and fluffy. Add the black pepper, pinch of salt, and honey; mix to incorporate. Add the nuts and flour, and mix with the electric mixer until the dough forms moist clumps, a few minutes.
  3. Roll large teaspoonfuls of the batter between your clean hands, to make little balls. Place the balls on the baking sheet, and press down on them twice with the tines of a fork to make a crosshatch pattern. Sprinkle with a little bit of granulated sugar. Bake the cookies for 25 minutes, or until their bottoms have turned golden-nutty brown. Set aside to cool before eating.
Ingredients
Servings: dozen
Instructions
  1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. Cream the butter with the sugar until light and fluffy. Add the black pepper, pinch of salt, and honey; mix to incorporate. Add the nuts and flour, and mix with the electric mixer until the dough forms moist clumps, a few minutes.
  3. Roll large teaspoonfuls of the batter between your clean hands, to make little balls. Place the balls on the baking sheet, and press down on them twice with the tines of a fork to make a crosshatch pattern. Sprinkle with a little bit of granulated sugar. Bake the cookies for 25 minutes, or until their bottoms have turned golden-nutty brown. Set aside to cool before eating.

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