Black Pepper Butter Cookies

From: SweetySJD

On Jun 5, 2008

These were great! I took them to a potluck and got several compliments. Thanks!!!

From: Cinnamon1025

On May 23, 2008

I made my first batch as written, and while hubby loved them I found them a bit bland. So the next batch I added 1/4 tsp of nutmeg and that was perfect for me. Hubby still liked original better, so I will have to keep making half of each. Thanks for such a unique recipe!

From: DonnaR

On Apr 8, 2006

These cookies are great! I have made them several times, and sometimes I seperate the dough and make some without the pepper just so I get a variety (also, some times I ice some). A trick I use is to put the dough into logs in the fridge for a while. That helps me make even balls as I can just slice evenly and then form the balls from the slices. Thanks for a great recipe!

From: Heather U.

On Jun 28, 2004

Oh yum! From one Heather to another-- thanks! I did half the batch with fresh black peppercorns(ground ultra fine), and the other half I did plain with cinnamon sugar on top (just in case the pepper wasn't to my liking). I really loved the pepper, and would do a whole batch with it next time. I made a reduced calorie version (4 T butter, 1 T lecithin, 1/2 c applesauce, 1/4 tsp guar gum, 1 c splenda, 2 T corn syrup) instead of using 1 c butter and 1 c granulated sugar. Using a small cookie scoop, my batch turned out 38 1/2-oz cookies (might've been 39 or 40 had I not pilfered some of the dough before baking...). Little pillows of yummy goodness! These would be great with a lemony glaze.