Cocoa Pepper Cookies
1 cup all-purpose flour
2 Tbs unsweetened cocoa powder
1 tsp baking powder
1 cup sugar
1 tsp whole black peppercorns, coarsely crushed
2 Tbs butter, melted
1/3 cup smooth unsweetened applesauce
1/2 tsp vanilla
Whole black peppercorns (optional)If you like spicy flavors, you'll applaud these unusual cookies. Crushed peppercorns add subtle heat and complement the cookies' sweetness.
In a food processor (or in a bowl), combine flour, cocoa, baking powder, 3/4 cup of the sugar, and crushed peppercorns. Whirl (or stir) until blended. Add butter, applesauce, and vanilla; whirl until dough forms a compact ball. Or stir in butter, applesauce, and vanilla with a fork, then work dough with your hands to form a smooth-textured ball.
With lightly floured fingers, pinch off 1-inch pieces of dough and roll into balls. Arrange balls 2 inches apart on two 12" x 15" nonstick (or lightly greased regular) baking sheets. Dip bottom of a lightly greased glass into remaining 1/4 cup sugar and press each ball gently to a thickness of about 1/2 inch; dip glass again as needed to prevent sticking. If desired, press a whole peppercorn in center of each cookie.
Bake in lower third of a 300F degree oven until cookies are firm to the touch and look dry on top (about 20 minutes), switching positions of baking sheets halfway through baking. Let cookies cook on baking sheets for about 3 minutes; then transfer to racks to cool completely.
Yield: Makes about 1 1/2 dozen cookies.
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