Peppernut Snowmen Cookies

Peppernut Snowmen Cookies might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 16 servings with 132 calories, 1g of protein, and 3g of fat each. For 29 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe is liked by 6 foodies and cooks. This recipe from Cup Cake Project requires peppercorns, molasses, sugar, and black peppercorns. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 33%, which is not so super. If you like this recipe, you might also like recipes such as Snowmen Cookies, Coconut Snowmen Cookies, and Melting Snowmen Cookies.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small mixing bowl, whisk together flour, ground pink peppercorns, cinnamon, cardamom, cloves, nutmeg, baking powder, baking soda, and salt.In a small cup, mix molasses and brandy.In a medium-sized mixing bowl, beat butter and sugar until light and fluffy.Mix in egg yolk.Mix in chopped almonds.Alternately add flour mixture and molasses/brandy to the butter/sugar mixture in thirds until everything is added.Cover the dough and refrigerate for at least eight hours or up to three days to allow the flavors to meld.When ready to bake, preheat oven to 350 F.Remove dough from the refrigerator and pull off three tiny pieces (each about 3/4 inch, but one slightly smaller and one slightly larger). Roll each piece into a little ball.Line the three balls up like a snowman - just touching each other - on a parchment-lined cookie sheet.Repeat for the rest of the dough, keeping snowmen one inch apart from each other on the cookie sheet.Bake for 8 minutes.Remove from the oven and immediately sprinkle with white sanding sugar.Give each snowman black peppercorn eyes, a carrot sprinkle nose, and pink peppercorn buttons.Return to the oven for another four to six minutes until the cookies are slightly darker on the edges.Cool the cookies on a cooling rack.Store in an airtight container for up to three weeks.

 

Step by step:

1. In a small mixing bowl, whisk together flour, ground pink peppercorns, cinnamon, cardamom, cloves, nutmeg, baking powder, baking soda, and salt.In a small cup, mix molasses and brandy.In a medium-sized mixing bowl, beat butter and sugar until light and fluffy.

2. Mix in egg yolk.

3. Mix in chopped almonds.Alternately add flour mixture and molasses/brandy to the butter/sugar mixture in thirds until everything is added.Cover the dough and refrigerate for at least eight hours or up to three days to allow the flavors to meld.When ready to bake, preheat oven to 350 F.

4. Remove dough from the refrigerator and pull off three tiny pieces (each about 3/4 inch, but one slightly smaller and one slightly larger).

5. Roll each piece into a little ball.Line the three balls up like a snowman - just touching each other - on a parchment-lined cookie sheet.Repeat for the rest of the dough, keeping snowmen one inch apart from each other on the cookie sheet.

6. Bake for 8 minutes.

7. Remove from the oven and immediately sprinkle with white sanding sugar.Give each snowman black peppercorn eyes, a carrot sprinkle nose, and pink peppercorn buttons.Return to the oven for another four to six minutes until the cookies are slightly darker on the edges.Cool the cookies on a cooling rack.Store in an airtight container for up to three weeks.

Nutrition Information:

covered percent of daily need