Ingredients for Lemon Black Pepper Cornmeal Cookies
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How to Make Lemon Black Pepper Cornmeal Cookies
- Whisk together 2 cups all-purpose flour, 1 cup fine cornmeal, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon salt in a medium bowl. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 cup granulated sugar using an electric mixer on low speed. Gradually increase speed to medium-high and beat until light and fluffy (about 3-5 minutes).
- Beat in the zest of 2 large lemons and 2 large egg yolks until well combined.
- Reduce mixer speed to low. Gradually add the dry ingredients (flour mixture) and beat on low speed just until combined. The dough will be crumbly.
- Gently press the dough together with your hands. Divide the dough in half.
- Place each half of the dough onto a separate sheet of wax paper. Shape each into a 10-inch long log, approximately 1 3/4 inches wide.
- Smooth the surface of each log using dampened fingers.
- Wrap each log tightly in wax paper. Refrigerate for at least 3 hours, or until very firm.
- Preheat oven to 400°F (200°C) at least 25 minutes before baking.
- Butter two large nonstick baking sheets.
- Using a sharp knife, cut each chilled log into 1/4-inch thick rounds. Arrange the rounds 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time for 10-12 minutes, or until the edges are golden brown. Rotate baking sheets halfway through for even baking.
- Transfer cookies to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
11g
Fat
8g
Carbs
1g
