Name: Spicy Nutty Peppery Jawbreakers
Total time: 3 h 20 min
Ingredients: 1 cup plus 3 tablespoons (7 1/8 ounces/202 grams) whole wheat pastry flour; 2 teaspoons grated orange zest; 1 teaspoon ground cinnamon; 1 teaspoon ground mixed pepper; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon ground nutmeg; 1/8 teaspoon salt; 1 cup unsalted mixed nuts, toasted; 2/3 cup (4 3/4 ounces/135 grams) turbinado sugar; 2 tablespoons unsalted butter, softened; 1/3 cup molasses; 1/4 cup minced crystallized ginger; 2 large egg yolks; 8 ounces (227 grams) white chocolate, chopped fine; 2 teaspoons vegetable oil; 1/8 teaspoon peppermint extract; Sanding sugar

Why This Recipe Works

A combination of mixed nuts, orange zest, spices, and molasses packs these cookies with flavor. We used a food processor to bring this dough together quickly without incorporating too much air. This helps give these cookies a rich, dense texture. Drizzling peppermint-flavored white chocolate over them and sprinkling them with sanding sugar adds extra flavor and a contrasting texture.

Before You Begin

Mixed peppercorns—a combination of black, white, and red—can be found in most grocery stores; however, black pepper can be used exclusively.

Instructions

Whisk flour, orange zest, cinnamon, pepper, baking powder, baking soda, nutmeg, and salt together in bowl. Pulse nuts in food processor until finely ground, about 10 pulses; add to bowl with flour mixture.

In now-empty food processor, pulse turbinado sugar and butter until combined, about 15 pulses. Add molasses, ginger, and egg yolks and pulse until combined, about 7 pulses. Add flour mixture and pulse until dough forms, about 5 pulses. Transfer to bowl, cover, and refrigerate for at least 1 hour or up to 24 hours.

Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Working with 1 tablespoon dough at a time, roll into 3/4-inch balls and space 1 inch apart on prepared sheets (18 cookies per sheet).

Bake 1 sheet at a time until cookies are firm and lightly browned with cracked tops, 15 to 20 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack and let cool completely.

Microwave chocolate in bowl at 50 percent power, stirring occasionally, until melted, about 2 minutes. Stir in oil and peppermint extract until smooth. Drizzle chocolate over surface of cookies and immediately decorate with sanding sugar. Let set for at least 30 minutes before serving.