Meyer Lemon and Black Pepper Cookies

One of my best friends sent me this recipe for Meyer lemon and black pepper cookies. It seems to fit the savory kick that I have been on this week. Since I was not able to find Meyer lemons, I used regular lemons.

Meyer Lemon and Black Pepper Cookies
Makes about 4 dozen cookies
2 cups all-purpose flour
1/4 cup finely grated Meyer lemon zest
2 teaspoons baking powder
1/2 teaspoon finely ground black pepper
1/4 teaspoon kosher salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
1/4 cup whole milk
1/2 teaspoon vanilla extract
1 large egg, at room temperature

Whisk together flour, lemon zest, baking powder, pepper, and salt in a medium mixing bowl.

Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 3 to 5 minutes. Add milk and vanilla, and mix well. Scrape down the bowl, add egg, and mix well. Reduce mixer to low, add flour mixture, and mix until just incorporated.

Turn dough onto a piece of plastic wrap, shape it into a log about 1 1/2 inches in diameter. Wrap tight. Place in the refrigerator until firm, at least 1 hour but preferably 8 hours.

When ready to bake the cookies, heat the oven to 350°F and arrange the rack in the middle. Remove dough from the refrigerator and slice into 1/4-inch-thick rounds. Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12 minutes. Remove to rack to cool.