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

1. Preheat the oven to 350 degrees.
2. Put the flour, sugar, salt, lemon zest, cracked peppercorns and cumin in a food processor and pulse to combine.
3. Add the butter and vanilla and pulse until mixture just forms a dough.
4. Place the dough on a work surface and shape into 1-inch balls.
5. Place them 2 inches apart on parchment-lined baking sheets and flatten each cookie with the palm of your hand.
6. Bake until lightly browned, rotating the trays every 15 minutes.
7. 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)