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Sorghum Smoked Pepper Crisp

By Shari Kelly-BurrowsPosted on
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Sorghum Smoked Pepper Crisp with Cranberry Chevre

Kathleen Stringfield
A tasty Kentucky recipe from Bourbon Barrel Foods in Louisville. It's a crisp cracker/cookie that is both savory and sweet. Recipe calls for Bourbon Smoked Pepper–see notes for link.
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Prep Time 1 hour 30 minutes
Course Appetizer, Dessert
Servings 60 cookies

Ingredients
  

  • 3/4 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup pure cane sorghum
  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp Bourbon Smoked Pepper
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • Turbinado sugar

Cranberry Chevre

  • 6 ounces cranberry chevre
  • 6 ounces whipped cream cheese

Instructions
 

  • In a medium bowl, cream together butter and sugar. Add egg and sorghum. Set aside.
  • In a separate bowl, add dry ingredients and whisk to combine. Add dry mixture to butter mixture and mix until smooth.
  • Cover bowl and refrigerate for 1 hour or overnight.
  • When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper. Roll dough into about 60 small balls and roll in turbinado sugar. Place balls two inches apart on baking sheet. Bake for 10 minutes or until golden brown. Allow to cool on baking sheet for 10 minutes before moving to wire rack to cool completely.

Cranberry Chevre

  • Blend chevre and cream cheese with a hand mixer until smooth. Refrigerate. Let come to room temperature before spreading.
  • Spread cookies with cranberry chevre and serve

Notes

  • Any Smoked Black Pepper can be used.  Bourbon Smoked Pepper can be purchased from the link below.
  • Mascarpone cheese can be substituted for the cream cheese in the chevre spread.
  • Recipe adapted from Bourbon Barrel Foods