Back 1 Cup All-Purpose Flour
2 Tbsp. Watkins Baking Cocoa
1 teas. Watkins Baking Powder
1 Cup Sugar
1 teas.Watkins Whole Black Peppercorns, coarsely
crushed
2 Tbsp. Butter or Margarine, melted
1/3 Cup Smooth Unsweetened Applesauce
1/2 teas. Watkins Vanilla Extract
Whole Black Peppercorns (optional)
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-by 15-inch baking sheets sprayed with Watkins cooking spray. 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 300 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.
© Copyright 1999 The Rising
Stars Team
The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.