Lemon-Black Pepper Cornmeal Cookies

1. 1

   Whisk the flour, cornmeal, black pepper and salt together in a medium bowl.

2. 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. 3

   Add the egg yolks, and beat to combine well.

4. 4

   Reduce speed to low, add flour mixture, and beat on low speed just until blended: dough will be crumbly.

5. 5

   Press the dough together with your hands and divide in half.

6. 6

   Place each half on a sheet of wax paper and form each piece into a 10X1-3/4 inch log.

7. 7

   Smooth each log with dampened fingers.

8. 8

   Chill the logs, wrapped in wax paper, for at least 3 hours, or until very firm.

9. 9

   At least 25 minutes before baking, preheat oven to 400-degrees.

10. 10

    Butter 2 large nonstick baking sheets.

11. 11

    Cut each log into 1/4-inch thick rounds and arrange the rounds 2 inches apart on the baking sheets.

12. 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. 13

    Transfer to rack and let cool.

* Per serving · 4 servings · Values may vary.

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