Prep 3 hrs 20 mins
Cook 10 mins
These are an unusal cookie with a bite of black pepper. They go well with coffee or tea, and great with cheese and red wine. You decide. :) Prep time includes refrigerator time. Recipe from an unknown clipping.
- 1 1⁄4 cups flour
- 1 cup cornmeal
- 3⁄4 teaspoon fresh ground black pepper
- 1 pinch salt
- 1 cup unsalted butter, room temp
- 1 cup sugar
- 1⁄4 cup finely grated lemon, zest of
- 2 large egg yolks
- Whisk the flour, cornmeal, black pepper and salt together in a medium bowl.
- Beat the butter, sugar, and zest in a bowl with electric mixer, beginning on low and increasing to medium-high speed, until light and fluffy.
- Add the egg yolks, and beat to combine well.
- Reduce speed to low, add flour mixture, and beat on low speed just until blended: dough will be crumbly.
- Press the dough together with your hands and divide in half.
- Place each half on a sheet of wax paper and form each piece into a 10X1-3/4 inch log.
- Smooth each log with dampened fingers.
- Chill the logs, wrapped in wax paper, for at least 3 hours, or until very firm.
- At least 25 minutes before baking, preheat oven to 400-degrees.
- Butter 2 large nonstick baking sheets.
- 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 (or, if using 2 sheets, rotate halfway through baking), until the edges of the cookies are golden brown, about 10 minutes.
- Transfer to rack and let cool.
The flavor of these is very nice with just a hint of lemon and pepper. The texture is interesting, more of a cracker feel to me because of the graininess. You have to watch them carefully as they are quick to burn but the result was very nice. Something different to have with wine and cheese.