Ingredients
1 cup all-purpose flour
2 Tbs unsweetened cocoa powder
1 tsp baking powder
1 cup sugar
1 tsp whole black peppercorns, coarsely crushed
2 Tbs butter, melted
1/3 cup smooth unsweetened applesauce
1/2 tsp vanilla
Whole black peppercorns (optional)
Instructions
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 nonstick (or lightly
greased regular) baking sheets. 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.
