Black Pepper Cookies Recipes

Steps:

• Preheat oven to 425 degrees, with rack in center. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy. Mix in vanilla and salt. Beat in egg whites until incorporated. Combine flour and pepper in a small bowl; add to butter mixture in 3 batches, mixing until just combined.
• Put dough in a pastry bag fitted with a 3/8-inch round tip (such as Ateco #804). Pipe 3-inch strips about 1/2 inch apart on a parchment-lined baking sheet, keeping tip close to sheet for thin cookies. Bake until edges are golden and centers are set, about 7 minutes. Let cool on sheet 5 minutes before transferring with a spatula to a wire rack to cool completely.

Steps:

• Sift flour, baking powder and set aside.
• Mix the spices into the butter. Blend in the sugar. Beat in the egg.
• Stir in the flour mixture.
• Chill at least several hours or overnight.
• Preheat oven to 375°F.
• Roll on a lightly floured board to 1/8 inch. Cut with cookie cutter.
• Bake for 8 to 10 minutes until lightly browned around the edges.
• Cool and ice.
• Store in an air tight container.
• Glaze:.
• Stir water into sugar and mix well.

Steps:

• Mix all ingredients (except for the extra sugar for dipping the glass) together well using a heavy duty mixer.
• Roll into 1/2 inch size balls-you will need three large ungreased cookie sheets, 16 balls per sheet.
• Use the flat base of a drinking glass that has been dipped into sugar to flatten each dough ball on the cookie sheets.
• Bake in a preheated 350 F (or 180 C) oven for 8-11 minutes or until lighly browned on the edges- do not overbake.
• Remove to wire racks to cool.

Steps:

• Sift together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon into a large bowl; set aside.
• Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.
• Turn out dough onto a piece of parchment paper, and roll into a 2-inch-diameter log. Roll log in the parchment. Refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degrees. Remove log from parchment paper. Let soften slightly at room temperature, about 5 minutes. Roll log in sanding sugar, gently pressing down to adhere sugar to dough. Transfer log to a cutting board, and slice into 1/4-inch-thick rounds. Place rounds on baking sheets lined with parchment paper, spacing 1 inch apart. Sprinkle each round with freshly ground pepper.
• Bake cookies until there is slight resistance when you lightly touch centers, about 10 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the shortening, egg, water and vanilla. Stir in the sugar, flour, baking powder, cinnamon, nutmeg, cloves and salt. Mix to combine. Shape the dough into walnut sized balls. Bake on a ungreased cookie sheet at 350 degrees F (175 degrees C) for 15 minutes. When cool frost with confectioners' sugar or dip into melted white morsels.

Steps:

• In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm., Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.

Steps:

• Beat eggs with brown sugar. Stir in flour with baking soda, salt, spices and pepper. Add nuts, raisins and citron and stir to coat. Pour the egg-sugar mixture into flour mixture and stir to make a stiff dough. Chill.
• Using rounded teaspoonful of dough roll into balls with floured hands. Put on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sprinkle with confectioners' sugar.

Steps:

• Bring a pot of water to a boil and salt generously. Add the linguine and cook for 2 minutes less than the package instructions. Reserve 1/4 cup of the pasta water, then drain the pasta. Set the pasta and pasta water aside.
• Melt the butter in a large skillet over medium heat. Add the mushrooms and garlic and cook until the mushrooms have browned, about 3 minutes. Season with a pinch of salt. Add the cream and Parmesan, then bring to a simmer. Add the pasta and the pasta water and toss together, allowing the sauce to thicken, about 2 minutes. Add the black pepper and toss to distribute. Serve garnished with fresh parsley.

Steps:

• For the filling and sauce: Shred the Sartori Black Pepper BellaVitano® on the large holes of a box grater. Place 1/2 cup of the cheese in an airtight container in the refrigerator for serving. Reserve the remaining cheese for the filling.
• Melt 2 tablespoons of the butter in a medium saucepan over medium heat until foamy, but not brown. Add the leeks, shallots and 1 teaspoon salt and cook, stirring frequently, until softened and translucent, but not brown, about 5 minutes. Add the peas and cook until heated through and softened, but still bright green, about 1 minute. Transfer the mixture to a food processor and add the lemon zest, 1 tablespoon butter, 1/2 teaspoon salt and the reserved Sartori Black Pepper BellaVitano®. Process, scraping down the sides as needed, until smooth. Let cool to room temperature, then transfer to a pastry bag fitted with a 3/4-inch-wide plain tip.
• For the pasta dough: Whisk the oil, whole eggs and yolk with a fork in a large liquid measuring cup.
• Put the flour and a large pinch of salt in a food processor and pulse briefly to combine. With the motor running, slowly add the egg mixture through the feed tube and process until the dough forms a ball around the blade. (If the dough is too sticky to form a ball, add a tablespoon or so of flour and process again. If it is too crumbly to form a ball, add cold water, 1 tablespoon at a time, and process again.) Once the dough forms a ball, process until smooth and springy, 20 to 30 seconds.
• Transfer the dough to a floured work surface and knead several times until it comes together in a smooth ball. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. (The dough can be made 1 day ahead, wrapped and refrigerated. Let it come to room temperature before rolling.)
• Anchor a pasta machine to your countertop or fit a stand mixer with the pasta attachment. Set the machine to the widest setting. Unwrap the dough and cut it into 4 equal pieces. Wrap 3 of the pieces while you work with the fourth.
• Flatten the dough piece into a rectangle and lightly dust with flour. Roll it through the pasta machine. Fold the dough in thirds like a letter and feed it through the pasta machine. Repeat the folding and feeding of the dough through the machine 2 more times. (Rolling and folding in this manner will help strengthen and smooth the dough.)
• Set the pasta machine to the next setting (one setting thinner than the widest). Flour the dough as necessary and feed it through the machine. Repeat, feeding it through one more time. Adjust the machine to the next thinnest setting and feed the dough through 2 times as above. Continue changing the setting and feeding the dough through 2 times for each setting until you have fed the dough through the second-to-last setting. The dough should be thin enough to see your hand through. Cover the dough sheet with plastic wrap. Repeat the folding and rolling process with the 3 remaining pieces of dough, covering each dough sheet as you finish.
• Lightly dust a baking sheet with flour. Starting 1 inch from one end of a sheet of dough, pipe an even line of filling all the way down it, stopping 1 inch from the other end. Fold the dough over so that it extends about 1 inch past the filling and press to seal the long edge. Trim the excess dough from the sealed side with a fluted pasta wheel. Seal the ends by pinching them together. With your thumb and forefinger, pinch every inch along the dough sheet to make little pockets of filling (short fingernails work best here so the dough doesn't tear). Use the fluted pasta wheel to cut between each pocket, starting closest to you and pushing firmly away, creating little purses. Transfer to the baking sheet and repeat with the remaining dough and filling. Refrigerate until ready to cook.
• Bring a large pot of salted water to a boil over high heat.
• Combine the lemon juice, 1/2 teaspoon salt, 2 tablespoons water and remaining 5 tablespoons butter in a large skillet. Heat over medium heat, swirling often, until the butter is melted and the sauce is emulsified.
• Add the agnolotti to the boiling water and stir. Once they float to the surface, let them cook for about 1 minute. Use a spider or slotted spoon to transfer the agnolotti to the skillet and coat in the sauce. Gently transfer to a warm serving platter, top with the reserved 1/2 cup
• Sartori Black Pepper BellaVitano® and sprinkle with the mint and black pepper.