 |
|
||||||||||||||||||||||||||||
 |
| |||||||||||||||||||||||||||||||
|
LEMON-BLACK PEPPER CORNMEAL COOKIES Makes 6 dozen cookies. The black pepper is not necessary, but it does add interest and a pleasant warmth in the mouth. If you'd rather, add 1/2 teaspoon of ground ginger with the dry ingredients, instead of the pepper. These are perfect with ice cream and fruit. This recipe uses approximately 4 lemons. 1 1/4 cups all-purpose flour 1. Whisk the flour, cornmeal, black pepper, if using, and salt together in a medium bowl. 2. Beat the butter, sugar, and zest in a medium bowl with an electric mixer, beginning on low speed and increasing to medium-high speed, until light and fluffy. Add the egg yolks and beat to combine well. Reduce the speed to low, add the flour mixture, and beat on low speed just until blended; the dough will be crumbly. 3. Press the dough together with your hands and divide it in half. Place each half on a sheet of wax paper and form each piece into a 10-by-1 1/4-inch log. Smooth each log with dampened fingers. Chill the logs, wrapped in wax paper, for at least 3 hours, or until firm. 4. At least 25 minutes before baking, position a rack in the middle of the oven and preheat the oven to 400°F. Butter 2 large nonstick baking sheets. 5. Cut each log into 1/4-inch-thick rounds and arrange the rounds 2 inches apart on the baking sheets. Bake, 1 sheet at a time, for 10 minutes, or until the edges of the cookies are golden brown. Transfer the cookies to a wire rack and let cool. Luscious Lemon Desserts, Lori Longbotham, Chronicle Books |
| ||||||||||||||||||||||||||||||||||||||||||||||||
