Ingredients
- ½ cup flour
- ⅛ teaspoon salt
- ⅛ teaspoon baking powder
- ½ teaspoon black peppercorns, cracked
- 4 tablespoons unsalted butter, plus 1 tablespoon for cookie sheets
- ⅓ cup sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 tablespoon milk, plus an additional 1/4 cup for the chocolate dip
- 2 ounces bittersweet chocolate
- Nutritional Information
Nutritional analysis per serving (24 servings)
63 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 0 grams protein; 13 milligrams cholesterol; 19 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Two dozen cookies
Preparation
- Preheat oven to 325 degrees. Mix the flour, salt, baking powder and pepper in a bowl. Set aside. Grease 2 cookie sheets with 1 tablespoon of the butter. Cream the remaining butter. Gradually add the sugar and continue beating until incorporated. Add the egg, vanilla and 1 tablespoon milk. Add the flour mixture all at once. Beat until smooth.
- Drop a heaping teaspoonful of dough onto the cookie sheets. Shape it into thin strips, 2 inches long. Bake until golden brown, about 10 to 15 minutes. Set aside to cool.
- Place a rack on top of a cookie sheet. Set aside.
- Melt the chocolate and milk together in a double boiler over low heat. Stir until blended.
- Dip the tip of each cookie into the melted chocolate. Lay each cookie on the rack. Refrigerate until the chocolate hardens, about 10 minutes.
30 minutes
Dining and Cooking