Pepper-Cumin Cookies
- 2 cups all-purpose flour
- 6 tablespoons sugar
- 1 teaspoon kosher salt
- 2 teaspoons grated lemon zest
- 1 teaspoon black peppercorns, cracked
- 1 teaspoon cumin seeds, cracked
- 1 cup unsalted butter, softened slightly and cut into pieces
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees.
- Put the flour, sugar, salt, lemon zest, cracked peppercorns and cumin in a food processor and pulse to combine.
- Add the butter and vanilla and pulse until mixture just forms a dough.
- Place the dough on a work surface and shape into 1-inch balls.
- Place them 2 inches apart on parchment-lined baking sheets and flatten each cookie with the palm of your hand.
- Bake until lightly browned, rotating the trays every 15 minutes.
- Remove from the tray and place them on a rack to cool.
flour, sugar, kosher salt, lemon zest, black peppercorns, cumin seeds, unsalted butter, vanilla
Taken from cooking.nytimes.com/recipes/1088 (may not work)