ADVERTISEMENT

White Pepper Cherry Cookies

White Pepper Cherry Cookies
PREP TIME
20 min
COOK TIME
25 min
YIELDS
36 servings

Sweet cookies with just a hint of heat.

ADVERTISEMENT

Ingredients

1 ½
cups all-purpose flour
½
tsp baking powder
½
tsp freshly ground white pepper, plus more for dusting
½
tsp salt
1
stick unsalted butter, softened
½
cup sugar
1
large egg
¾
cup dried cherries
ADVERTISEMENT

Directions

Step 1

Whisk together the flour, baking powder, pepper and salt in a medium bowl. Set aside.

Step 2

Beat the butter and sugar in a bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat to combine. Add the flour mixture and beat on medium-low speed until just incorporated. Stir in the cherries.

Step 3

Lay out a large piece of plastic wrap and scoop the dough on top. Using the plastic as an aide, form the dough into an even log, about 2 inches in diameter and 10 inches long. Refrigerate until very firm, at least 2 hours and up to overnight.

Step 4

Position oven racks in the upper and lower thirds of the oven and preheat to 350ºF. Line 2 baking sheets with parchment paper.

Step 5

Unwrap the dough, place it on a cutting board and use a serrated knife to cut it into 1/4-inch-thick rounds. Lay the rounds on the prepared baking sheets about 1 inch apart. Dust very lightly with white pepper.

Step 6

Bake the cookies until just golden on the bottom and edges, about 12 minutes. Cool on the baking sheets 5 minutes, then carefully transfer to a rack and cool completely. Repeat with any remaining cookies, cooling the baking sheets between batches.

Rate Recipe

My rating for White Pepper Cherry Cookies
ADVERTISEMENT