PEPPERCORN SHORTBREAD
Slightly sweet, crumbly shortbread packs a nice punch when topped with four varieties of coarsely ground peppercorns; you can use a tablespoon of a premixed blend of peppercorns instead of the separate colors. Enjoy a piece for breakfast or with your afternoon tea.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes four 4 1/2-inch rounds or one 10-inch round
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees, with rack in center. Lightly butter four 4 1/2-inch springform pans (or one 10-inch springform pan).
- Whisk to combine flour, salt, and 1/2 teaspoon of each ground peppercorn. In a separate bowl, beat butter and confectioners' sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes, scraping down side of bowl. Reduce speed to low. Gradually add flour mixture; mix just until combined.
- Divide dough evenly among prepared pans, and smooth tops using an offset spatula (or press into 10-inch pan, if using, and lightly score into 8 wedges). Bake, rotating pans halfway through, until golden brown, about 40 minutes (or 80 minutes for 10-inch).
- Transfer pans to a wire rack. Immediately sprinkle with granulated sugar and remaining ground pepper, dividing evenly. Remove pans; let cool completely on rack. (If using 10-inch pan, cool slightly before cutting into wedges.) Shortbread can be stored in an airtight container at room temperature up to 2 weeks.
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Nancy Samuel
[email protected]These cookies are delicious! The peppercorns add a nice touch of spice that makes them stand out from the usual shortbread cookie.
Ripon Mittro
[email protected]I've made these cookies several times and they're always a hit. They're the perfect combination of sweet and spicy.
Kbd Md Salahuddin
[email protected]These cookies are so easy to make and they're always a hit with my friends and family.
Sawon Fakir
[email protected]I love the way the peppercorns add a little bit of spice to these cookies. They're the perfect after-dinner treat.
Tausin Ahmed
[email protected]These cookies are so festive and delicious. They're the perfect holiday treat.
Jhyreyuiokgssdhg Jhyreyuiokgssdhg
[email protected]I'm not a big fan of shortbread cookies, but these peppercorn shortbread cookies are amazing! The peppercorns add a really nice flavor and texture.
J J
[email protected]These cookies are the perfect balance of sweet and spicy. I love the way the peppercorns add a little kick to the buttery shortbread.
Wilma Taters
[email protected]I love that this recipe uses whole peppercorns instead of ground pepper. It gives the cookies a really nice crunch.
lazy lemon
[email protected]These cookies are so easy to make, even for a beginner baker like me. They turned out perfectly and were a big hit with my family.
agyei adu
[email protected]I made these cookies for a bake sale and they were a huge success! Everyone loved them.
Ryan Ndhlovu
[email protected]These cookies are the perfect holiday treat. They're festive, delicious, and easy to make.
Sajjad ahmad Sajjad ahmad
[email protected]I'm not usually a fan of peppercorns, but they really work in these cookies. They add a subtle spiciness that's really nice.
medo bahgat
[email protected]These cookies are so addictive! I can't stop eating them. The peppercorns add a really nice flavor and texture.
Aneeq Ansari
[email protected]I love the combination of sweet and spicy in these cookies. The peppercorns give them a nice kick that's not too overpowering.
Muhmmad Salih
[email protected]These shortbread cookies were a hit at my holiday party! They're so easy to make and taste amazing. The peppercorns add a nice touch of spice that makes them stand out from the usual shortbread cookie.
brooka ape
[email protected]Absolutely delicious! This peppercorn shortbread recipe is a keeper. The buttery richness of the shortbread combined with the spicy kick of the peppercorns makes for a truly unique and unforgettable treat. I highly recommend giving this recipe a try.