Cumin and Black Pepper Cookies

Yes Virginia, a savory and sweet cookie that is so flavorful, it will make you want to sing! In my usual hunt for different or unusual recipes I came across this one from the NY Times website. It has two of my favorite tastes in it – cumin and black pepper. In hindsight, and you know this means I’m going to make these again, I should have roasted the cumin and black pepper to bring out the intensity of the spices. Yet even without roasting the end result is a shortbread style cookie with lovely undertones of cumin and black pepper. Subtle and not overpowering at all.

There really isn’t much else to say about this cookie other than one bite will have you hooked. It will be a nice addition to your cookie repertoire and especially nice for the upcoming Christmas season. I stayed true to the integrity of the recipe with the ingredients but did change one thing. I rolled equal amounts into small balls and flattened as suggested, but then noticed the consistency of the dough lent itself to being rolled into a log. So I did some “log style”, and then cut them into equal sized slices. So some are smoother than others, ambivalent about the result, I like the rustic look as well! Pictures below show the smooth edges of the cut log method and the free form ball shapes that are subsequently flattened out. Neither has better taste, it’s just a visual and practical thing. You know I like to find ways of improving on technique or making it easier. The cookies have a buttery light texture with a bit of chewiness to them – even after a few days. I like that! So try these when you have a moment. As always – enjoy!

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 Churn 84, softened slightly and cut into pieces
1 teaspoon vanilla extract

Preparation
Preheat the oven to 350f degrees
Place the peppercorns and cumin seeds in a coffee grinder or spice grinder and pulse until you get a rough crumble – you could also use a mortar and pestle and crush them along with the salt
Put the flour, sugar, salt and lemon zest in a food processor and pulse to combine
Add the crushed peppercorns and cumin seeds
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
You could also shape the dough into a log and slice equal widths with a sharp knife
Bake until lightly browned about 15 minutes but rotate the trays after 7 minutes
Remove from the tray and place them on a rack to cool