Chocolate-Dipped Pepper Biscuits
- Total Time
- 30 minutes
- Rating
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Ingredients
- ½cup flour
- ⅛teaspoon salt
- ⅛teaspoon baking powder
- ½teaspoon black peppercorns, cracked
- 4tablespoons unsalted butter, plus 1 tablespoon for cookie sheets
- ⅓cup sugar
- 1egg
- ½teaspoon vanilla extract
- 1tablespoon milk, plus an additional ¼ cup for the chocolate dip
- 2ounces bittersweet chocolate
Nutritional analysis per serving (24 servings)
58 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; 4 grams sugars; 1 gram protein; 18 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Place a rack on top of a cookie sheet. Set aside.
- Step 4
Melt the chocolate and milk together in a double boiler over low heat. Stir until blended.
- Step 5
Dip the tip of each cookie into the melted chocolate. Lay each cookie on the rack. Refrigerate until the chocolate hardens, about 10 minutes.
Private Notes
Comments
When do you slice the cookie?
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