Mennonite Black Pepper Cookies
- Reviews 2
Ready In: 24 hrs 5 mins
Serves: 60
Yields: 120 cookies
Ingredients
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1⁄2 cup sugar
- 1⁄2 cup dark corn syrup
- 1 1⁄2 teaspoons vinegar
- 1 slightly beaten egg
- 2 1⁄4 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon fresh ground pepper
- 1⁄2 teaspoon crushed anise seeds (optional) or 1 teaspoon anise extract (optional)
- ground cinnamon (this is in addition to the 1/2 teaspoon above, for sprinkling tops)
Directions
- Melt butter or margarine in medium saucepan.
- Add sugar, syrup, and vinegar.
- Bring mixture just to boiling.
- Immediately remove pan from heat; cool to room temperature.
- Stir in egg.
- Combine the flour, baking soda, ginger, the 1/2 teaspoon cinnamon, cloves, pepper and anise seed in a medium bowl: (note if using anise extract instead of seed add it to the cooled butter/sugar mixture from the first step instead) Stir into egg mixture; mix well to form dough.
- Cover and refrigerate overnight for flavors to blend and so that dough is firm enough to roll.
- Divide dough into four portions.
- Keep portions chilled until ready to roll.
- On lightly floured surface roll one portion very thin (less than 1/8 inch thick).
- Cut into desired shapes with cookie cutters.
- Place on a greased cookie sheet.
- Sprinkle with ground cinnamon.
- Bake in a 375ºF oven for 4 to 5 minutes or until barely brown around the edges.
- Immediately transfer cookies to a wire rack; cool.
- Repeat with remaining portions of dough.
- Store in covered tins.
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