Lime And Black Pepper Cookies

Combine the butter and sugar in the bowl of a stand mixer until fluffy, about 5 minutes. Add in the milk, vanilla and egg. Beat just to incorporate on low speed.

In a separate bowl, whisk the flour, lime zest, baking powder, pepper and salt to combine and break up any clumps.

Slowly add the dry ingredients to the butter mixture with the mixer on low speed. Scrape down the sides of the bowl as needed.

Remove the dough to a piece of plastic wrap or parchment paper. Roll the dough into a log shape about 2 inches in diameter. Wrap in the plastic wrap and refrigerate for at least one hour or until chilled through. You can refrigerate overnight if desired.

Preheat the oven to 350 degrees F.

Slice the dough into 1/4-inch rounds. Place on a lightly greased baking sheet about 2 inches apart.

Bake about 12-15 minutes or until light golden brown.

Remove the cookies from the baking sheet to a cooling rack. Dust the cookies lightly with confectioner's sugar and black pepper.

Recipe Source: LA Times appears to have adapted this recipe from a meyer lemon and black pepper recipe found at Chow.