PEPPER-CUMIN COOKIES

Pepper-Cumin Cookies image

These cookies combine the banality of white sugar with the intensity of black pepper, the tartness of lemon zest and the pungency of cumin. When served with fruit - fresh, roasted or stewed - they will emphasize the fruit's natural sugariness. But when accompanied by a strong cheese like Roquefort or Stilton, the cookies turn indisputably sweet. Alone, they're a delightful combination of savory-sweet-spicy, reminiscent of a rosemary shortbread.

Provided by Molly O'Neill

Categories cookies and bars, crackers and chips, dessert

Time 25m

Yield 30 cookies

Number Of Ingredients 8

Ingredients

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

Steps:

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, about 15 to 20 minutes, rotating the pans halfway through. Remove from the tray and place them on a rack to cool.

Nutrition Facts : @context http, Calories 95, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 44 milligrams, Sugar 3 grams, TransFat 0 grams