Lemon-Black Pepper Cornmeal Cookies Recipe
Cook Time: 10 minutes
Prep Time: 3 hours 20 minutes
Total Time: 3 hours 30 minutes
Servings: 72 cookies
Description:
These Lemon-Black Pepper Cornmeal Cookies offer a delightful twist with a hint of black pepper, elevating them to a sophisticated treat perfect for pairing with your favorite beverage or serving alongside cheese and red wine.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1 cup cornmeal
- 3/4 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 cup sugar
- Zest of 1 lemon
- 2 egg yolks
Instructions:
-
Prepare Dry Ingredients:
- In a medium bowl, whisk together the flour, cornmeal, freshly ground black pepper, and salt until well combined.
-
Cream Butter, Sugar, and Lemon Zest:
- In a separate large bowl, using an electric mixer, beat the unsalted butter, sugar, and lemon zest together until light and fluffy. Begin on low speed and gradually increase to medium-high speed for optimal consistency.
-
Incorporate Egg Yolks:
- Add the egg yolks to the butter-sugar mixture and beat until well combined.
-
Combine Wet and Dry Ingredients:
- Reduce the mixer speed to low and gradually add the flour mixture to the wet ingredients. Beat on low speed just until the dough is blended. It may appear crumbly at this stage.
-
Form Dough Logs:
- Press the dough together with your hands and divide it into two equal portions. Place each half on a sheet of wax paper and shape them into logs measuring approximately 10 inches in length and 1-3/4 inches in diameter.
-
Chill Dough:
- Wrap each log in wax paper and chill them in the refrigerator for at least 3 hours, or until they are very firm. This chilling process is crucial for easy slicing and maintaining the shape of the cookies.
-
Preheat Oven:
- Preheat your oven to 400°F (approximately 200°C) at least 25 minutes before baking. Butter two large nonstick baking sheets to prepare them for the cookie dough rounds.
-
Slice and Arrange Cookies:
- Using a sharp knife, cut each chilled dough log into 1/4-inch thick rounds. Arrange the rounds on the prepared baking sheets, leaving about 2 inches of space between each cookie.
-
Bake:
- Bake the cookies in preheated oven, one sheet at a time, for approximately 10 minutes or until the edges turn golden brown. If using two baking sheets, rotate them halfway through the baking time for even cooking.
-
Cool and Serve:
- Once baked, transfer the cookies to a wire rack and allow them to cool completely before serving. These Lemon-Black Pepper Cornmeal Cookies are best enjoyed with a cup of coffee or tea, or paired with cheese and red wine for a delightful culinary experience.
Nutritional Information (per serving):
- Calories: 49.1
- Fat: 2.8g
- Saturated Fat: 1.7g
- Cholesterol: 12.6mg
- Sodium: 3.4mg
- Carbohydrates: 5.8g
- Fiber: 0.2g
- Sugar: 2.8g
- Protein: 0.5g
These Lemon-Black Pepper Cornmeal Cookies are a unique addition to your dessert repertoire, offering a delightful balance of flavors and textures that are sure to impress your guests or satisfy your sweet cravings. Whether enjoyed as a standalone treat or paired with complementary beverages and snacks, these cookies are guaranteed to be a hit at any gathering or as a special indulgence for yourself. 🍪✨
