Lemon Pepper Butter Cookies

So apparently I'm on a savory sweets kick, but it is fun to find new combos to share with you.  Never made these before, but I think you'll like the taste, I did!  The lemon flavor is fresh and zesty and the pepper is subtle, and they work really well together.

Lemon Pepper Butter Cookies

2 sticks butter (1 cup), room temp
1 cup sugar
1 large egg yolk
1 large egg
2 tsp vanilla
2-1/2 cups flour
1/2 tsp salt
3 tsp lemon zest
1 tsp fresh cracked black pepper

In a large bowl, cream butter and sugar.

Add the egg yolk, blend until smooth.  Add the egg and vanilla, beat until well combined.

 
Mix together flour and salt, then add mix in a half at a time until it all comes together.

Add lemon zest and fresh cracked pepper to the dough and mix until well blended.

Pour dough onto a large sheet of wax paper, roll and refrigerate for at least 1 hour.

When you're ready to bake, divide the dough in half and keep half in the fridge to keep the dough firm.  To make cookies, you can either:

(1) Scoop a tsp of dough, roll into a small ball, place on the cookie sheet and press flat with the bottom of a glass (lightly floured if necessary).

(2) Roll out dough to 1/4" thick on a lightly floured surface and use a cookie cutter to shape. Because the dough is not really re-rollable-friendly, you want to get as much out of one roll as is possible.

Place cookies on a parchment-lined or lightly greased cookie sheet.

Sprinkle with sugar and then bake at 375 degrees for 6-8 minutes. 

Immediately remove cookies from sheet and cool to room temp on a rack.

Makes 4-1/2 to 5 dozen.

NOTES

If you just want a good basic lemon cookie, omit the pepper.

Instead of sprinkling the cookies with sugar, you can roll them in powdered sugar.