Lemon And Black Pepper Slice And Bake Cookies – a delicious recipe with flour, lemon zest, baking powder, ground black pepper, salt, T. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk together the flour, zest, baking powder, pepper and salt in a medium bowl to break up any lumps. Set aside.
2
Place butter and sugar in bowl of stand mixer (paddle attachment), beat about 3 min at medium speed until light and fluffy, scrape sides of bowl and paddle.
3
Return mixer to medium. Add egg and vanilla -beat until incorporated. Scrape sides of bowl and paddle.
4
Turn mixer to low and slowly add flour mixture until incorporated.
5
Turn dough out, divide in half. Roll each half in 1 1/2 inch logs. Wrap with plastic wrap and refrigerate for at least 2 hours and up to 3 days.
6
Oven 350 degrees
7
Slice 1/4 inch, place on cookie sheet lined with parchment paper, 1/2 inch apart.
8
Place both sheets in oven, bake 6 minutes, rotate sheets front to back and top to bottom and bake 6-7 minutes more.
9
Cool on wire racks for 5 minutes then transfer cookies with spatula to wire rack.
10
About 40 cookies
1988
kcal
Calories
165
g
Fat
124
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 Cups all-purpose flour, 1/4 Cup loosely packed, finely grated lemon zest (from about four medium lemons, 1 t baking powder, 1/2 t freshly ground black pepper, and more.
Yes, Lemon And Black Pepper Slice And Bake Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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