Lemon-black Pepper Cornmeal Cookies

Total Time: 3 hrs 30 mins Preparation Time: 3 hrs 20 mins Cook Time: 10 mins

Ingredients

• 1 1/4 cups flour
• 1 cup cornmeal
• 3/4 teaspoon fresh ground black pepper
• 1 pinch salt
• 1 cup unsalted butter, room temp
• 1 cup sugar
• 1/4 cup finely grated lemon, zest of
• 2 large egg yolks

Recipe

• 1 whisk the flour, cornmeal, black pepper and salt together in a medium bowl.
• 2 beat the butter, sugar, and zest in a bowl with electric mixer, beginning on low and increasing to medium-high speed, until light and fluffy.
• 3 add the egg yolks, and beat to combine well.
• 4 reduce speed to low, add flour mixture, and beat on low speed just until blended: dough will be crumbly.
• 5 press the dough together with your hands and divide in half.
• 6 place each half on a sheet of wax paper and form each piece into a 10x1-3/4 inch log.
• 7 smooth each log with dampened fingers.
• 8 chill the logs, wrapped in wax paper, for at least 3 hours, or until very firm.
• 9 at least 25 minutes before baking, preheat oven to 400-degrees.
• 10 butter 2 large nonstick baking sheets.
• 11 cut each log into 1/4-inch thick rounds and arrange the rounds 2 inches apart on the baking sheets.
• 12 bake, 1 sheet at a time (or, if using 2 sheets, rotate halfway through baking), until the edges of the cookies are golden brown, about 10 minutes.
• 13 transfer to rack and let cool.