I was looking for a new recipe to make and came across one for meyer lemon and black pepper cookies that fit the bill. Lemon cookies sounded perfect for this time of year, a bit light but a nice fresh and fruity taste. I’m always interested in flavor combinations, so the addition of pepper to the recipe was intriguing.
The hardest part about this recipe was grating the lemon zest… it got old quick. But I think the result was worth it. The cookies came out nice and golden, a little crispy on the edges but chewy on the inside. I found that I wasn’t tasting enough pepper in the first batch, so I sprinkled a little pepper on top of the next ones and it did the trick. The lemon is a really nice refreshing flavor and then you get a tiny zing from the pepper to liven things up. Aaron and I both agreed that these would be awesome with a little lemon sorbet. They’re a great springtime treat.
2 cups all-purpose flour
1/4 cup finely grated Meyer lemon zest (around 3 lemons)
2 teaspoons baking powder
1/2 teaspoon finely ground black pepper
1/4 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick), at room temperature
1 cup granulated sugar
1/4 cup whole milk
1/2 teaspoon vanilla extract
1 large egg, at room temperature
1
Whisk together flour, lemon zest, baking powder, pepper, and salt in a medium mixing bowl to aerate and break up any lumps. Set aside.
2
Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 3 to 5 minutes. Add milk and vanilla, and mix well. Scrape down the bowl, add egg, and mix well. Reduce mixer to low, add flour mixture, and mix until just incorporated.
3
Turn dough onto a piece of plastic wrap, shape it into a log (approximately 12 inches long and 1 1/2 inches in diameter), and wrap tight. Place in the refrigerator until firm, at least 1 hour but preferably 8 hours.
4
When ready to bake the cookies, heat the oven to 350°F and arrange the rack in the middle. Remove dough from the refrigerator and slice into 1/4-inch-thick rounds. Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12 minutes.
meyer lemon & black pepper cookies
I was looking for a new recipe to make and came across one for meyer lemon and black pepper cookies that fit the bill. Lemon cookies sounded perfect for this time of year, a bit light but a nice fresh and fruity taste. I’m always interested in flavor combinations, so the addition of pepper to the recipe was intriguing.
The hardest part about this recipe was grating the lemon zest… it got old quick. But I think the result was worth it. The cookies came out nice and golden, a little crispy on the edges but chewy on the inside. I found that I wasn’t tasting enough pepper in the first batch, so I sprinkled a little pepper on top of the next ones and it did the trick. The lemon is a really nice refreshing flavor and then you get a tiny zing from the pepper to liven things up. Aaron and I both agreed that these would be awesome with a little lemon sorbet. They’re a great springtime treat.
Meyer Lemon & Black Pepper Cookies
from chow.com
2 cups all-purpose flour
1/4 cup finely grated Meyer lemon zest (around 3 lemons)
2 teaspoons baking powder
1/2 teaspoon finely ground black pepper
1/4 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick), at room temperature
1 cup granulated sugar
1/4 cup whole milk
1/2 teaspoon vanilla extract
1 large egg, at room temperature
1
Whisk together flour, lemon zest, baking powder, pepper, and salt in a medium mixing bowl to aerate and break up any lumps. Set aside.
2
Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 3 to 5 minutes. Add milk and vanilla, and mix well. Scrape down the bowl, add egg, and mix well. Reduce mixer to low, add flour mixture, and mix until just incorporated.
3
Turn dough onto a piece of plastic wrap, shape it into a log (approximately 12 inches long and 1 1/2 inches in diameter), and wrap tight. Place in the refrigerator until firm, at least 1 hour but preferably 8 hours.
4
When ready to bake the cookies, heat the oven to 350°F and arrange the rack in the middle. Remove dough from the refrigerator and slice into 1/4-inch-thick rounds. Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12 minutes.
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