Cherry and White Pepper Cookies
Votes: 1
Time: 3 hours 25 minutes
Complexity: easily
Servings: 36
Complexity: easily
Servings: 36
Nutritional value per serving:
Calories 65, total fat 3 G., saturated fats 2 G., proteins 1 G., carbohydrates 9 G., fiber 0 G., cholesterol 12 mg, sodium 37 mg, sugar 5 G.
Calories 65, total fat 3 G., saturated fats 2 G., proteins 1 G., carbohydrates 9 G., fiber 0 G., cholesterol 12 mg, sodium 37 mg, sugar 5 G.
Experience the captivating flavor and aroma of white pepper paired with cherries in these cookies, baked by Valerie Bertinelli specifically to pair with wine. "I decided to make these cookies because white pepper and cherries—the spice and the fruit—are two of the most important flavors found in many fine wines," explains Valerie. These cookies make a fascinating addition to a cheeseboard and other appetizers you might typically serve with wine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups premium flour
- 0.5 tsp baking powder
- 0.5 tsp freshly ground white pepper + extra for sprinkling
- 0.5 tsp salt
- 110 g softened unsalted butter
- 0.5 cups of sugar
- 1 large egg
- 3/4 cup dried cherries
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Cooking the dish according to the recipe:
- In a medium bowl, combine the flour, baking powder, pepper, and salt. Set aside. Using a mixer on medium-high speed, beat the butter and sugar until light and fluffy, about 3 minutes. Add the egg and beat until smooth. Add the flour mixture and mix on medium-low speed until smooth. Add the cherries. Stir.
- Lay out a large piece of plastic wrap and place the dough on it. Using the wrap, shape the dough into a smooth log approximately 5 cm in diameter and 25 cm long. Refrigerate the dough until completely set, at least 2 hours or overnight.
- Place baking sheets in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Unroll the dough, place it on a cutting board, and use a serrated knife to cut into 0.5 cm thick circles. Place the circles on the prepared baking sheets, spacing them about 2.5 cm apart. Sprinkle lightly with white pepper.
- Bake the cookies until golden brown on the bottom and edges, about 12 minutes. Let cool on the baking sheets for 5 minutes, then carefully transfer to a wire rack and cool completely. Bake a second batch of cookies, transferring the dough to the cooled baking sheets.
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