Peppercorn Shortbread

by Michelle on June 22, 2008

Say what?!! Peppercorn Shortbread…what the heck?

But it’s oh so good and one of my favorites. I guarantee that you will have a second or maybe a third slice. It is a unique and delicious treat and one that won’t last long.

Peppercorn Shortbread
Recipe adapted from Martha Stewart

1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pan
2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon white peppercorns, coarsely ground
3/4 teaspoon black peppercorns, coarsely ground
3/4 teaspoon pink peppercorns, coarsely ground
3/4 teaspoon green peppercorns, coarsely ground
3/4 cup confectioners’ sugar

Topping:

2 TBL course sugar
1 tsp of the reserved ground peppercorns

Preheat oven to 300°, with rack in center. Lightly butter a 10-inch springform pan, and set aside.

Stir together flour, salt, and 1/2 teaspoon of each ground peppercorn; set aside.

Put butter and confectioners’ sugar into the bowl and either mix by hand until fluffy or you can use an electric mixer on low speed. I just mix by hand. Gradually add flour mixture, and mix until thoroughly combined.

Using a small spatula, spread dough evenly into prepared pan, smoothing top.

Bake until shortbread is golden brown, about 1 hour 20 minutes. **See Note

Transfer pan to a wire rack. Immediately sprinkle with granulated sugar and reserved 1/4 teaspoon of each ground peppercorn. Remove springform; let shortbread cool completely. Cut into wedges.

NOTE: I only bake this about 1 hour or until tester comes out clean.

All Rights Reserved 2008 © Big Black Dog

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Comments

  • Lucy..♥ June 22, 2008 at 4:54 pm

    I love the flavor of pepper, although I’ve never had it in a cookie… And….. I do trust your opinion, you say there yummy, then they got to be!

  • Michelle June 22, 2008 at 5:34 pm

    There’s something about pepper and sugar that is just so good. I think it was last year I made Martha’s Black Pepper chocolate Cookies and OH MY are they good!I wish you lived close by we could share a slice of the shortbread over lattes and gossip all afternoon!

  • OhioMom June 22, 2008 at 9:51 pm

    Hmmmmmm … very interesting, do you think the food critic would believe me if I told him they were poppy seeds … LOL!

  • Lucy..♥ June 23, 2008 at 12:28 am

    Oooh… me too! Looking forward to getting together soon, oh what fun that will be 😉

  • Jacey June 23, 2008 at 1:34 pm

    This looks delicious! I’ve never made shortbread before, but I’m all over this one.

  • Michelle June 23, 2008 at 2:38 pm

    Jacey, the peppercorn shortbread is very good and I love it. Do watch the baking time though. If you over bake, it will be very difficult to cut. As soon as the tester comes out clean, remove the shortbread and cool.

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