16 November, 2012
Black Pepper Nut Cookies
3 each eggs
2 cups light brown sugar, packed
2 cups flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon ground cloves
2 teaspoons ground cinnamon
2 cups raisins, seedless, chopped
2 Tablespoons candied citron (optional), chopped
1 cup walnuts, chopped
½ cup confectioner’s sugar, for dusting
Preheat oven to 400°
Beat the egg whites and the yolks separately and then together. Add the remaining ingredients except the confectioner’s sugar. Dough will be stiff, if too stiff, add a little red wine or milk.
Drop by spoonful on buttered cookie sheets, about two inches apart. Bake for 7 – 9 minutes.
While still hot, roll cookies in confectioner’s sugar.
Pecans can be substituted for the walnuts if you don’t like walnuts.
These taste better when they have aged for a few days, “the older the better.”