Lemon Black Pepper Cornmeal Cookies
Source of Recipe
Internet
List of Ingredients
1 1/4 cup - all-purpose flour
1 cup - yellow cornmeal
3/4 teaspoon - ground black pepper fresh, coarsely ground (optional)
1 pinch - salt
1 cup - unsalted butter at room temperature
1 cup - sugar
1/4 cup - lemon zest finely grated
2 - large egg yolks
Whisk the flour, cornmeal, black pepper, if using, and salt together in medium bowl.
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.
Press the dough together with you 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" log. Smooth each log with dampened fingers. Chill the logs, wrapped in wax paper, for at least 3 hours, or until firm.
At least 25 minutes before baking, position a rack in the middle of the oven and preheat the oven to 400 degrees. Butter two large nonstick baking sheets.
Cut each log into 1/4" thick rounds and arrange the rounds 2" apart on the baking sheets. Bake, one sheet at a time, for 10 minutes, or until hte edges of the cookies are golden brown. Transfer the cookies to a wire rack and let cool.
Yields 6 dozen cookies
Recipe
|
|
member logon
