I made the cookies tonight, finally. They are wrapped up and in the freezer for at least one overnight now. After reading this recipe online I was inspired to add pepper to them too. But, not the lemon. Seemed too much with the vanilla, cinnamon and ginger. Though it would have gone ok with the candied cherries. Maybe another time. The pepper seems ok, I have only had a little of the batter so far so I won’t be sure until I decide to bake up a batch of them.
Meyer Lemon and Black Pepper Icebox Cookies
The combination of meyer lemon zest and black pepper is a classic pairing in savory dishes, but it adds an elegant twist to the often too sugary icebox cookie.
* 2 cups all-purpose flour
* 1/4 cup finely grated Meyer lemon zest
* 2 teaspoons baking powder
* 1/2 teaspoon finely ground black pepper
* 1/4 teaspoon kosher salt
* 8 tablespoons unsalted butter (1 stick), room temperature
* 1 cup granulated sugar
* 1/4 cup whole milk
* 1/2 teaspoon vanilla extract
* 1 large egg, room temperature
1. Whisk together the flour, lemon zest, baking powder, black pepper, and salt in a medium mixing bowl to aerate the mixture and break up any lumps. Set aside.
2. Combine butter and sugar in bowl of 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 blend well. Scrape down 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 refrigerator until firm, at least 1 hour but preferably 8 hours.
4. When ready to bake the cookies, heat oven to 350°F and arrange rack in the middle. Remove cookie 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.