Meyer Lemon and Black Pepper Cookies Recipe

1. 1

   Whisk together the flour, zest, baking powder, pepper, and salt in a medium bowl to break up any lumps; set aside.

2. 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.

3. 3

   Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.

4. 4

   Return the mixer to medium speed, add the egg and vanilla, and beat until incorporated.

5. 5

   Stop the mixer and scrape down the sides of the bowl and the paddle with the rubber spatula.

6. 6

   Turn the mixer to low speed and slowly add in the reserved flour mixture.

7. 7

   Mix until just incorporated.

8. 8

   Turn the dough out onto a clean work surface and divide it in half.

9. 9

   Roll each portion into a log about 1 1/2 inches in diameter.

10. 10

    Wrap each log tightly in plastic wrap and refrigerate until firm, at least 2 hours and up to 3 days.

11. 11

    When ready to bake the cookies, heat the oven to 350 degrees F and arrange the racks to divide the oven into thirds.

12. 12

    Remove the dough logs from the refrigerator, remove the plastic wrap, and slice the dough into 1/4-inch-thick rounds.

13. 13

    Place the rounds about 1/2 inch apart on 2 baking sheets (about 20 cookies per sheet).

14. 14

    Place both sheets in the oven and bake for 6 minutes.

15. 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.

16. 16

    Place the baking sheets on wire racks and let them cool for 5 minutes.

17. 17

    Using a flat spatula, transfer the cookies to the wire racks to cool completely.

* Per serving · 4 servings · Values may vary.