Good thing its gratitude season, because I've been feeling positively awash in things to be thankful for lately (not the least of which is winning an NEA fellowship for prose (!!?!?!!)). I've also been thinking a lot about how lucky I am to do meaningful work as a teacher. I know not everyone looks forward to getting to work every morning like I do.
On top of that, I get to live in Atlanta. I don't know what it is exactly, maybe just that romantic slant of light in the fall, maybe the sentimentalism of the first touch of those seasonal mean reds, but I've been deeply extra in love with my city lately. So I thought my Thanksgiving treats this year ought to pay homage to The A, my vibrant, beautifully diverse and thriving adopted hometown--and nothing could be more perfect than to represent Atlanta's signature lemon pepper wings with a lemon pepper cookie.
Oh, and to put Killer Mike, true Atlanta native, on that lemon pepper cookie. Boosh.
This cookie is made extra rich and buttery with cultured butter. You can get some great European cultured butters out there but one of the best stateside is Vermont Creamery's cultured butter, which is pretty easy to find at the grocery store. I love the slightly buttermilky tang and incredible richness of this butter. To adjust for the extra fat in this type of butter, a touch of cornstarch is added to the cookies, which also makes the crumb a bit finer and the texture silkier. I really love a cut-out cookie that is not too hard, not too soft, and keeps its sharp edges--this recipe hits all of those notes expertly.
Citric acid is key for a bit of bite to your lemon bakes, so it is definitely worth seeking out (you can often find it in the canning/preserving section at the grocery store). You'll never be able to achieve that true citrusy tang with lemon rind alone (discussed previously in this lemony treat and that lemony treat). Pepper balances out the bright lemon with an earthy bite and elevates this cookie to glory. If you're not up for royal icing decorations, might I suggest smearing some strawberry ice cream between two of these babies and freezing up some incomparably tasty ice cream sandwiches, or drizzling with white chocolate.
The cream cheese in this dough helps make that perfectly soft but rich texture and prevents the cookies from spreading too much. Unlike when you are creaming butter and sugar for cakes or other applications, you don't want to whip too much air into cookies meant for cut-out shapes. About half the time (4 minutes instead of 8 minutes for a full creaming) is sufficient, as any more can lead to distortion in your cookies as they bake up. A full description of my rolling-out method can be found here. Honestly, one of my favorite ways of dealing with cut out cookies is to just slice up a sheet of frozen dough with a pizza wheel--less stress and no scraps.
This recipe makes, I don't know, a buttload of cookies, so feel free to halve it if you would prefer. But really, this is such fantastic cookie dough to freeze and have on hand for when you need a little something special so I recommend making the full amount. Do like I do and cut out a bunch of basic squares or rounds and store them in a Tupperware container in the freezer so they are ready to bake whenever the mood strikes.
Oh and here’s my basic royal icing recipe if you want to get piping:
White vinegar, for wiping bowl
1/4 c. warm water
3 tsp. pasteurized powdered egg whites
1 drop almond extract
1/2 tsp. vanilla extract
1 tsp. light corn syrup
3 c. powdered sugar
Use a paper towel soaked with a little white vinegar to wipe out your bowl and beaters. Place warm water in the bowl, then sift egg whites over the water. Allow to sit for five minutes, then mix on low with a hand mixer until powder is evenly distributed and no large lumps remain. Then increase the speed to medium and beat to foamy soft peaks, add extracts and corn syrup, then slowly add powdered sugar 1/4 cup at a time. Beat until stiff and smooth. Use a tiny amount of water to thin icing to desired consistency. Cover bowl with wet dishtowel and allow to sit for ten minutes or more to allow bubbles to dissipate. Store covered or in piping bags.
LEMON PEPPER COOKIES
8 oz. cream cheese, softened to room temperature
2 c. (4 sticks) cultured butter, softened to room temperature
zest of two lemons
1 tsp. freshly ground black pepper
450 g. granulated sugar
1 tsp. salt
1/8 tsp. citric acid
2 egg yolks, room temperature
1 tsp. vanilla
800 g. all-purpose bleached flour
1 tsp. baking powder
Whisk together the flour, cornstarch and baking powder thoroughly in a bowl and set aside. Cream the butter, sugar, cream cheese, lemon zest, pepper, citric acid, and salt in a stand mixer with paddle attachment or in a large bowl with your hand mixer for about 4-5 minutes. Be sure no lumps of cream cheese remain. Add the yolks and vanilla and mix for another minute. Add the flour mixture in two batches and mix until just barely incorporated. Remove dough ball from bowl and knead a few times in your hands to make sure the flour is fully incorporated. Divide into three discs, wrap in plastic wrap, and chill/rest dough in the fridge for about 20 minutes. Roll each disc onto a between two sheets of wax paper into a 1/4" rectangle that will fit your cookie sheets. Cover each dough sheet with plastic wrap and place on cookie sheet, then place cookie sheet into freezer.
Chill for at least an hour, but can be left in the freezer for up to 3 months in sheets. When you're ready to bake, preheat your oven to 350 degrees F. Remove sheets from freezer, cut shapes directly from frozen dough sheets, and bake frozen shapes immediately on cold or room temperature cookie sheets lined with parchment paper. If shapes become soft as you work with them, be sure to refreeze before baking. Bake for 8-12 minutes. They will puff slightly but then shrink back down to their proper shapes. Cookies will not brown much due to the cream cheese, so barely golden bottoms and set centers are the best indicator of doneness.
Allow to cool completely, then frost if desired and gobble.