Categories: Cookies, Italian Yield: 30 servings
1 3/4 c Flour
1/2 ts Baking soda
1/2 ts Baking powder
1/8 ts Salt
1/2 T Pepper, black
1/2 c Butter
1 c Sugar
2 Egg
2 ts Orange peel; grated
1 1/2 ts Vanilla extract
1/4 ts Almond extract
1 1/2 c Walnuts; lightly toasted & cooled
Sift first 4 ingredients into medium bowl. Mix in pepper. Using
electric mixer, cream butter in another bowl until light. Gradually
add sugar and beat until fluffy. Mix in eggs one at a time. Mix in
orange peel and vanilla and almond extracts. Mix in walnuts. Add
dry ingredients and mix just until blended. Cover dough with plastic
wrap and refrigerate until well chilled. (Can be prepared one day
ahead.) Preheat oven to 350. Butter and flour 2 baking sheets.
Divide dough into 3 pieces. Using lightly floured hands, roll each
piece into 1 1/2 inch diameter log on lightly floured surface.
Arrange 2 logs on one sheet, spacing 5 inches apart. Arrange third
log on second sheet. Bake until logs are light brown, about 20
minutes (logs will spread during baking). Cool slightly on pan. Cut
logs crosswise on diagonal into 3/4 inch wide slices. Turn cut side
down on baking sheet. Bake until golden brown, about 15 minutes.
Transfer to racks and cool. Store in airtight container.