I love serving these cookies on a platter or individually wrapped in a sweet little square of butcher or wax paper. They’re great for breakfast, teatime (if that’s your thing), on a picnic, or any sweet outdoor soiree. Get fancy and turn them into sandwiches with some pickled strawberry jam.
Yield: 1 dozen cookies
½ pound (2 sticks) unsalted butter, at room temperature 1½ cups sugar 1 large egg 2 cups all-purpose flour 1 tablespoon kosher salt 2 teaspoons black pepper ½ teaspoon baking powder ¼ teaspoon baking soda
1. Heat the oven to 375°F.
2. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and cream on high until homogenous, about 3 minutes. Add the egg and mix until just combined, about 1 minute.
3. Add the flour, salt, pepper, baking powder, and baking soda, mixing until just combined, about 30 seconds.
4. Portion 2¾-ounce scoops of dough 2-3 inches apart onto a greased or lined baking sheet. Bake the cookies for 9-10 minutes, until golden brown. Cool completely on the pan.