Rating: 5 stars
2 Ratings
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  • 2 Ratings

These easy icebox cookies provide a satisfying "bite" from ginger, several peppers, and some ground chile.

Source: Better Homes and Gardens


Recipe Summary test

40 mins
4 hrs
8 mins
4 hrs 48 mins
about 60 cookies


Ingredient Checklist


Instructions Checklist
  • In a mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, ground red chile, the 1/2 teaspoon finely ground black pepper, ginger, cloves, cinnamon, and red pepper (cayenne). Beat until combined, scraping sides of bowl. Beat in egg and milk until combined. Beat in as much flour as you can. Stir in remaining flour. If necessary, knead dough slightly to blend. Shape dough into a ball. Divide dough in half. Shape each half into a 6-1/2-inch-long roll. Wrap in plastic wrap or waxed paper; chill 4 to 24 hours.

  • Preheat oven to 375 degrees F. Cut rolls in 1/4-inch slices. Place slices 1 inch apart on ungreased cookie sheets. Sprinkle cookies with medium-grind black pepper. Bake 8 to 10 minutes or until edges are golden. Transfer cookies to wire rack to cool.

  • In small saucepan melt chocolate and shortening over low heat, stirring occasionally. Dip each cookie halfway in melted chocolate; shake off excess. Place chocolate-dipped cookies on waxed paper. Let stand until chocolate is set. Makes about 60 cookies.

Nutrition Facts

67 calories; fat 4g; cholesterol 8mg; saturated fat 2g; carbohydrates 9g; mono fat 1g; sugars 5g; protein 1g; vitamin a 97.2IU; niacin equivalents 0.2mg; folate 8.1mcg; sodium 28mg; potassium 27mg; calcium 10.1mg; iron 0.4mg.