Food & Entertaining - Holiday Cookie Swap Recipes

Cookie swap: Michelle's salt and pepper cookies

The cookies were lovely to roll and very tasty.

Salt and pepper chocolate cookie recipe by Marguerite Marceau Henderson


  • 1-1/2 cups unsalted butter, softened
  • 1-1/3 cups sugar
  • 4 large eggs
  • 3 to 3-1/2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon gray sea salt

1 In a mixer bowl, beat the butter and sugar until light yellow and fluffy, about 2 to 3 minutes on medium speed. Add the eggs, one at a time, and beat another minute.

2 In a bowl, mix 3 cups flour, cocoa, salt, pepper, and cinnamon. Gradually add to the butter mixture, beating until well blended. If the dough seems to be too soft to work, add a few tablespoons of flour at a time to form a more stiff and workable dough. Divide the dough into fourths. Wrap each section in plastic wrap. Chill for at least 1 hour.

3 On a floured board, roll out each section of dough to 1/8-inch thickness and cut into desired shapes with cookie cutters. Place on Silpat- or parchment-lined baking sheets. Sprinkle each cookie very lightly with the sea salt. Bake on the middle rack of a preheated 375-degree-F oven for 8 to 10 minutes. Cool slightly before transferring to a wire rack.

Makes about five dozen cookies.

Treats-cover.jpgBUY THIS BOOK
Excerpted from Small Sweet Treats, Copyright © 2011 by Marguerite Marceau Henderson. Photography Copyright © 2011 by Zac Williams. Excerpted by permission of Gibbs Smith. All rights reserved.



Read more in Food & Entertaining and Holiday Cookie Swap Recipes


Latest Contests

more contests

Get expert advice delivered right to your inbox!

Style at Home's newsletters bring you the latest in décor, design, entertaining and more!

You can unsubscribe at any time, no questions asked. We will never give your email address away or spam you.