Lemon-Black Pepper Cornmeal Cookies - cooking recipe

Ingredients

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

Preparation

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.