Lemon and Black Pepper Cookies
You can use either finely ground or coarsely ground black pepper in these unusual cookies—it depends on your own preference. You can also use ground pink peppercorns for a subtle change.
INGREDIENTS | YIELDS 36 COOKIES
- 2 cups all-purpose flour
- Grated zest of 1 lemon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup unsalted butter
- 1 cup sugar
- 1 egg
- 3 tablespoons milk
- ½ teaspoon vanilla
- 1 tablespoon lemon juice
Whisk dry ingredients, including lemon zest, together in a bowl. Place in a zip-top bag; seal and allow to stand overnight so lemon flavor permeates flour.
Cream butter and sugar until light and fluffy.
Add egg, milk, vanilla, and lemon juice; blend well. Stir in dry ingredients; blending well.
Form into logs; wrap in wax paper. Chill overnight, or freeze.
When ready to bake, preheat oven to 350°F.
Slice dough ¼" thick; place on baking sheet.
Bake 8–10 minutes. Cool.