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.