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Lemon-Black Pepper Cornmeal Cookies
"The black pepper is not necessary, but it does add
interest and a pleasant warmth in the mouth.
If you'd rather, add 1/2 teaspoon of ground ginger
with the dry ingredients, instead of the pepper.
These are perfect with ice cream and fruit.
This recipe uses approximately 4 lemons."
1 1/4 cups all-purpose flour
1 cup yellow cornmeal
3/4 teaspoon fresh, coarsely ground black pepper
(optional)
Pinch of salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
1/4 cup finely grated lemon zest
2 large egg yolks
1. Whisk the flour, cornmeal, black pepper, if using,
and salt together in a medium bowl.
2. Beat the butter, sugar, and zest in a medium bowl
with an electric mixer, beginning on low speed and
increasing to medium-high speed, until light and fluffy.
Add the egg yolks and beat to combine well.
Reduce the speed to low, add the flour mixture,
and beat on low speed just until blended; the dough
will be crumbly.
3. Press the dough together with your hands and divide
it in half. Place each half on a sheet of wax paper and
form each piece into a 10-by-1 1/4-inch log. Smooth
each log with dampened fingers. Chill the logs, wrapped
in wax paper, for at least 3 hours, or until firm.
4. At least 25 minutes before baking, position a rack
in the middle of the oven and preheat the oven to
400°F. Butter 2 large nonstick baking sheets.
5. Cut each log into 1/4-inch-thick rounds and
arrange the rounds 2 inches apart on the baking
sheets. Bake, 1 sheet at a time, for 10 minutes, or
until the edges of the cookies are golden brown.
Transfer the cookies to a wire rack and let cool.
Makes 6 dozen cookies.
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