A FALL COOKIE RECIPE & MORE FROM JANICE ALIDA JOSEPH

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A FALL COOKIE RECIPE & MORE FROM JANICE ALIDA JOSEPH

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For those yet to sample one of Janice Alida Joseph’s cookies—here’s your introduction to a taste explosion like no other. The model-baker has cookie-making down to a fine art and isn’t afraid to get creative, often incorporating unexpected ingredients into her recipes. Here, Alida Joseph shares her delicious black pepper cookie recipe alongside some of her favorite local spots to satiate that sweet tooth. You’re welcome!

What are your favorite ingredients to bake with?

Janice Alida Joseph: Brown sugar and almond extract.

Strangest ingredient you’ve ever included in a cookie recipe?

JAJ: Black pepper.

Can you tell us some of your favorite spots to pick up something freshly baked? What do you order there?

JAJ: My number one is the DKA pastry at Dominique Ansel on Spring Street. I love Breads Bakery or Balthazar for a great cinnamon roll. The banana bread with espresso mascarpone at Two Hands on Church Street is delicious and savory. And then to really indulge, a slice of Hummingbird Cake at Magnolia Bakery is a dream.

Favorite downtown spot for cookies? What’s your go-to cookie there?

JAJ: A warmed-up gingersnap cookie at Dean & Deluca is perfect.

Where can we find the best black-and-white cookie in New York?

JAJ: In my kitchen.

Favorite restaurant for dessert? What makes it so damn good?

JAJ: Raoul’s on Prince Street for a special occasion. They do this beautiful spun-sugar dome over whichever dessert you choose—I love the banana bread pudding—which you crack open with the back of your spoon. It’s exquisite, and such a memorable experience.

Black Pepper Cookie 

Ingredients:

1/2 cup unsalted butter, room temperature

1 cup brown sugar

1 teaspoon vanilla extract

1 large egg, room temperature

1 1/2 cups all-purpose flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

Fresh ground pepper for dusting

Method:

Beat together the butter and brown sugar well—about 2 minutes

Add the egg and vanilla and beat together well—about 4 min

In a separate bowl, sift together the flour, cream of tartar, baking soda, nutmeg, and cloves. Add this to the butter mixture, until just combined

Chill dough for at least 1 hour

Set oven to 400 F

Take small scoops of chilled dough, roll into balls 1-2”, and flatten them slightly. Sprinkle the tops with fresh ground pepper, very lightly

Bake 6-7 min or until cookies are just beginning to brown

PHOTOGRAPHY Sharon Radisch 

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