Parmesan Corn Cookies

Ingredients:

• 1 cup premium flour
• 3/4 cup finely ground cornmeal
• 1.5 tsp freshly ground black pepper
• 1 teaspoon baking powder
• 0.5 tsp coarse salt
• 110 g unsalted butter, room temperature
• 1/3 cup granulated sugar
• 0.5 cup finely grated Parmesan
• 1 large egg
• 3 tbsp. white decorative sugar

Preparation:

1. In a small bowl, combine cornflour, wheat flour, 1 teaspoon black pepper, baking powder and salt.
2. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until fluffy, about 1 minute. Stir in the cheese, then the egg. Fold in the flour mixture and knead into a dough.
3. Divide the dough in half and place between two sheets of plastic wrap. Form each half into a log and wrap in plastic wrap. Press the sides of each log onto the countertop until they are square, about 7 inches long and 1 inch wide. Freeze the dough until firm, about 45 minutes.
4. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. In a small bowl, combine coarse sugar with the remaining 1/2 teaspoon of black pepper. Trim the ends of each log. Cut the dough into 1/4-inch-thick slices and arrange them 1 inch apart on the prepared baking sheets. Sprinkle with the sugar and black pepper mixture.
5. Bake, rotating the baking sheets halfway through, until the cookies are crisp and golden brown on the bottom, 12-16 minutes. Let cool completely on the baking sheets.