Walnut Black Pepper Cookies... this is yet another one from Cooking with Italian Grandmothers and it is by grandmother Carluccia. I tell you, if not for all the other healthy recipes, for t``he desserts alone you should get yourself a copy of the book. They all sound fantastic and are generally pretty easy to put together....
Now a little about the moment when I finally decided to share these sweeties with you...
It was pretty late that night. My husband had a skype interview in India . He returned at 3:00 in the morning and before I could ask him how the interview went,
he asked, "Are those cookies still there ?"
"Ah... yes.. how was your interview ?"
"We'll see..." he replied, then taking a bite said, "... these cookies are delicious.... can I have some more..."
I knew immediately that the first thing I needed to do next day was to take their photographs.. I suspected that they wouldn't survive another day in the shelf . And they didn't. The whole batch vanished between breakfast, tea and dessert. With all its buttery-sugary goodness and hint of black pepper, these cookies kept calling us(by which I mostly mean my husband) all-day-long.....
Walnut Black Pepper Cookies
Prep time: 10 minutes Bake time: 25 minutes Yield: 24
- ½ cup unsalted butter, softened
- 3 tbsps cane sugar
- ¾ tsp freshly ground black pepper
- pinch of salt
- 3 tbsps honey(darker honey like wildflower or chestnut is preferable)
- 1 cup raw walnuts, pounded or coarsely ground
- 1 cup all purpose flour
- extra granulated sugar. for sprinkling
- Preheat the oven to 300 °F.
- Line two baking sheets with parchment paper and keep aside.
- Put the softened butter and sugar in a bowl and beat them till the mixture is smooth and creamy.
- Add the black pepper, salt and honey and beat some more.
- Finally add the pounded walnuts and all purpose flour and mix well.
- Divide the mixture into 24 similar balls, each approximately a heaped 1½ - 2 tablespoons in size.
- Place the balls on the prepared baking tray about 1 inch or so apart, flatten them and using a tines of the fork make a criss-cross pattern on top.
- Bake them in preheated oven for 25 minutes. The base will look golden brown by then. (I had centered the rack and so back the cookies in 2 batches.)
- Let the baked cookies cool on the hot baking trays before serving or storing them.