Pepper-Cumin Cookies

From inthekitchenwithkath.com

(Adapted a recipe in The Essential New York Times Cookbook by Amanda Hesser, originally published on December 1,1996 in a Molly O’Neill column)

Makes about 2 ½ dozen cookies.

2 cups flour

6 tablespoons sugar

1 teaspoon kosher salt

2 teaspoons grated lemon zest

1 teaspoon black peppercorns, cracked

1 teaspoon cumin seeds, cracked

½ pound (2 sticks) unsalted butter, cut into pieces and softened slightly

1 teaspoon vanilla extract

1. Heat the oven to 350˚.

2. Put the flour, sugar, salt, lemon zest, peppercorns, and cumin seeds in a food processor and process quickly to blend.

3. Add the butter and vanilla and process until the dough forms a ball.

4. Form the dough into 1-inch balls and put them on 2 parchment-lined baking sheets. Keep them about 2 inches apart and flatten each one so they’re about 1/4-inch thick.

5. Bake for about 15 minutes, until lightly browned. Cool on wire racks.