Ingredients
2 Cups all-purpose flour
1/4 Cup loosely packed, finely grated lemon zest (from about four medium lemons
1 t baking powder
1/2 t freshly ground black pepper
1/4 t fine salt
8 T (one stick) unsalted butter, at room temperature
1 C granulated sugar
1 large egg at room temperature
1/2 t vanilla extract
Preparation
Whisk together the flour, zest, baking powder, pepper and salt in a medium bowl to break up any lumps. Set aside. Place butter and sugar in bowl of stand mixer (paddle attachment), beat about 3 min at medium speed until light and fluffy, scrape sides of bowl and paddle. Return mixer to medium. Add egg and vanilla -beat until incorporated. Scrape sides of bowl and paddle. Turn mixer to low and slowly add flour mixture until incorporated. Turn dough out, divide in half. Roll each half in 1 1/2 inch logs. Wrap with plastic wrap and refrigerate for at least 2 hours and up to 3 days. Oven 350 degrees Slice 1/4 inch, place on cookie sheet lined with parchment paper, 1/2 inch apart. Place both sheets in oven, bake 6 minutes, rotate sheets front to back and top to bottom and bake 6-7 minutes more. Cool on wire racks for 5 minutes then transfer cookies with spatula to wire rack.
About 40 cookies
