LITTLE ROCK — Meyer lemons flavor these not-too-sweet cookies. The delicate lemon flavor is enhanced with a touch of black pepper, and their crisp texture makes these cookies an almost savory treat.
Meyer lemons are thought to be a hybrid of lemons and mandarin oranges.
When available, the citrus are usually sold in 1-pound bags. The season runs through April. Regular lemons will work just as well in this recipe.
Meyer Lemon and Black Pepper Cookies
2 cups all-purpose flour 1/4 cup loosely packed, finely grated Meyer lemon zest (from about 4 medium lemons) 1 teaspoon baking powder 1/2 teaspoon freshly ground black pepper 1/4 teaspoon fine salt 8 tablespoons unsalted butter (1 stick), at room temperature 1 cup granulated sugar 1 large egg, at room
temperature 1/2 teaspoon vanilla extract
Whisk together the flour, zest, baking powder, pepper and salt in a medium bowl; set aside.
Beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes, scraping bowl and beaters as necessary. Add the egg and vanilla extract, and beat until incorporated.
Gradually add the flour mixture, mixing on low until just incorporated. Dough will be crumbly.
Turn the dough out onto a clean work surface and knead until it comes together. Divide dough in half. Roll each portion into a log about 1 1/2 inches in diameter.
Wrap each log tightly in plastic wrap and refrigerate until firm, at least 2 hours and up to 3 days.
When ready to bake the cookies, heat the oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.
Remove the dough logs from the refrigerator, remove the plastic wrap, and slice the dough into 1/4-inch-thick rounds. Place the rounds about 1/2 inch apart on prepared baking sheets.
Bake 10 to 12 minutes or until the edges of the cookies are firm but the tops are still soft. Cool cookies on sheets for 5 minutes, then transfer to wire racks to cool completely.
Makes about 50 cookies.
Recipe adapted from chow.com
Food, Pages 31 on 11/28/2012