Cookie Dough

1 cup Butter- room temperature

⅓ cup Sugar

2 ¼ cups All Purpose Flour

1 Egg

2 teaspoons Lemon Zest

¼ teaspoon Black Pepper

 

Place butter and sugar in a bowl. With a mixer, cream together until the butter and sugar looks light and fluffy.

Add the flour and stir together. The mixture will start to form a ball. It will still have a coarse crumb texture.

Add the lemon zest and black pepper.

Add the egg and knead with your hands gently. The dough will become smooth and shiny. Form into a ball.

Lightly dust your work surface with flour.

Roll out the dough until ¼ inch thick.

Cut into desired shapes and place on a cookie sheet lined with parchment paper.

Bake at 325°F for 15 minutes. Note: These cookies do not rise.

 

Glaze

 

2 cups Powdered Sugar

4 to 5 Tablespoons Milk

Place the powdered sugar in a large bowl.

Add 1 tablespoon of milk and stir. Repeat until the glaze is smooth and thick, like syrup.

Pour over top of the cookies while they are warm. Allow to rest.

 

Topping

 

¼ cup Pistachios- Roasted and Unsalted

½ teaspoon Chipotle Chili Powder

½ teaspoon Sugar

¼ teaspoon Lemon Juice

 

Shell and coarsely chop the pistachios. Set to the side.

Mix the chipotle, sugar and lemon juice together. It will have a coarse crumb texture.

Sprinkle the pistachios and chipotle mixture on top of the cookies before the glaze dries.

The Fun part: Swap out the lemon zest for lime or orange. Don’t like black pepper? Feel free to add another robust spice. Try cumin or black tea powder.