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1
Whisk together the flour, zest, baking powder, pepper, and salt in a medium bowl to break up any lumps; set aside.
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2
Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 3 minutes.
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3
Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
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4
Return the mixer to medium speed, add the egg and vanilla, and beat until incorporated.
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5
Stop the mixer and scrape down the sides of the bowl and the paddle with the rubber spatula.
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6
Turn the mixer to low speed and slowly add in the reserved flour mixture.
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7
Mix until just incorporated.
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8
Turn the dough out onto a clean work surface and divide it in half.
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9
Roll each portion into a log about 1 1/2 inches in diameter.
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10
Wrap each log tightly in plastic wrap and refrigerate until firm, at least 2 hours and up to 3 days.
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11
When ready to bake the cookies, heat the oven to 350 degrees F and arrange the racks to divide the oven into thirds.
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12
Remove the dough logs from the refrigerator, remove the plastic wrap, and slice the dough into 1/4-inch-thick rounds.
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13
Place the rounds about 1/2 inch apart on 2 baking sheets (about 20 cookies per sheet).
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14
Place both sheets in the oven and bake for 6 minutes.
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15
Rotate the baking sheets front to back and top to bottom and bake until the edges of the cookies are firm but the tops are still soft, about 6 to 7 minutes more.
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16
Place the baking sheets on wire racks and let them cool for 5 minutes.
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17
Using a flat spatula, transfer the cookies to the wire racks to cool completely.
