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Black pepper adds a touch of heat to this lemony version of the classic icebox cookie. To make these cookies, Meyer lemon zest and freshly ground pepper are stirred into an easy sugar cookie dough that can be made ahead, rolled into logs, and frozen. Then, when an after-dinner sweet tooth kicks in, just slice and bake to order.
What to buy: The distinct flavor of Meyer lemons works well here, but regular lemons are a fine substitute.
Game plan: The dough logs can be frozen for up to a month—just wrap the plastic-covered logs tightly in aluminum foil before freezing. Thaw in the refrigerator overnight before slicing and baking.
This recipe was retested and updated by the CHOW Test Kitchen in October 2012.
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