Salt & Pepper Cookies

Most people have a favorite Christmas cookie.  One that is made by them or by a loved one for them during the holiday season.  For me, these cookies were made by my grandmother.  She made a delicious ginger snap with raisins, a peanut butter cookie, and a sugar cookie that she would cut out with Christmas cookie cutters and top with colorful sugar sprinkles.  She called the sugar cookies rollouts.  I think they were her favorite because of the time that was put into making these cookies.  She used these old cookie cutters, that frankly, weren't always clear as to what the shape was.  It could have been a reindeer or maybe a dog.  No matter what the shape was, it was made with love from her to us.

This cookie is unique.  It is sweet.  It is a bit salty.  It has a little heat from the pepper. It has come to be one of my favorites!  I make these all year round.  I have used them as a unique dessert with coffee at dinner parties.  I have added them to treat boxes for friends and family.  I have made them for wine pairings.  I love, love, love them!  

Salt-and-Pepper Cookies
Makes 1 dozen cookies

½ pound (2 sticks) unsalted butter, at room temperature
1 ½ cups sugar
1 large egg
2 cups all-purpose flour
1 tablespoon kosher salt
2 teaspoons black pepper
½ teaspoon baking powder
¼ teaspoon baking soda
Heat the oven to 375°F.
Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream on high until homogenous, about 3 minutes. Add the egg and mix until just combined, about 1 minute.
Add the flour, salt, pepper, baking powder, and baking soda, mixing until just combined, about 30 seconds.
Portion 2 ¾-ounce scoops of dough 2 to 3 inches apart onto a lined baking sheet. Bake the cookies for 9 to 10 minutes, until golden brown. Cool completely on the pan.


These cookies spread so I place the mixed dough in the refrigerator for about 15 minutes to firm the butter up a bit and then scoop (whatever size you like) it on the baking sheets.  

From Yahoo Food’s Cookbook of the Week: Milk Bar Life by Christina Tosi