Black Pepper Cookies

Recipe View 3 mins In a large bowl, beat the eggs with the brown sugar until well combined and slightly lightened. (Approximately 2-3 minutes).

Recipe View 1 mins In a separate bowl, whisk together the flour, baking soda, salt, ground cloves, cinnamon, and black pepper.

Recipe View 2 mins Add the walnuts, raisins, and candied citron to the flour mixture. Toss to coat them evenly. This prevents them from sinking to the bottom of the cookies.

Recipe View 5 mins Gradually add the egg-sugar mixture to the flour mixture, stirring until a stiff dough forms. It will be thick, but ensure all ingredients are well incorporated.

Recipe View 120 hrs Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight. This allows the flavors to meld and the dough to become easier to handle. (2 hours - overnight)

Recipe View 1 mins Preheat your oven to 375 degrees F (190 degrees C). Grease a cookie sheet or line it with parchment paper.

Recipe View 2 mins Using floured hands, roll rounded teaspoonfuls of dough into balls.

Recipe View 1 mins Place the dough balls onto the prepared cookie sheet, leaving some space between each cookie.

Recipe View 11 mins Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are set. (10-12 minutes)

Recipe View 3 mins Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Recipe View 5 mins Once cooled, dust generously with confectioners' sugar before serving.