I love lemon season. In fact, it might be my favorite season of all. Lemonade, lemon merainge pie, lemon chicken — I mean, the best, right? I made these cookies last week when I went to visit my grandparents. We dunked them in tea, but they could have gone with just about anything. If you’re not game for black pepper in your cookies, the recipe suggested substituting ginger, which I thought sounds pretty delicious as well.
Lemon-Black Pepper Cornmeal Cookies from Gourmet magazine
- 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
Whisk the flour, cornmeal, black pepper, if using, and salt together in a 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 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.
Preheat the oven to 400°F. Cut each log into 1/4-inch-thick rounds and arrange the rounds 2 inches apart on the baking sheets that are buttered or lined with parchment paper. 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.
Enjoy cuddled up next to your Nanna.