Reviews (2)
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24 Ratings
5 star values:
10
4 star values:
7
3 star values:
5
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: Unrated
03/10/2008
This was my first attempt at shortbread - it turned out great, melt in your mouth buttery. The only thing I'd suggest is to take it easy on the white and pink pepper corns, they have a slightly sour flavor that works nicely but I'd like it to be a little less prominent.
Martha Stewart Member
Rating: Unrated
02/24/2008
OH. MY. HECK. Try this with a basic royal icing as a coup de grn n n n ce but add Fleur de Sel or hand crushed Pink Himalayan Salt as a finishing touch while the icing is wet. Absolute bliss.
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Gallery
Peppercorn Shortbread
Credit:
Johnny Miller
Recipe Summary
Yield: Makes four 4 1/2-inch rounds or one 10-inch round
Ingredients
Ingredient Checklist
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon kosher 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
2 tablespoons granulated sugar
Cook's Notes
Gift-Wrapping TipWe wrapped our 4 1/2-inch rounds in glassine cut into a star shape, and tied them with kitchen twine. Get the star template here.
Gallery
Peppercorn Shortbread
Credit:
Johnny Miller
Recipe Summary
Yield: Makes four 4 1/2-inch rounds or one 10-inch round
Gallery
Peppercorn Shortbread
Credit:
Johnny Miller
Peppercorn Shortbread
Credit:
Johnny Miller
Peppercorn Shortbread
Recipe Summary
Yield: Makes four 4 1/2-inch rounds or one 10-inch round
Recipe Summary
Yield: Makes four 4 1/2-inch rounds or one 10-inch round
Yield: Makes four 4 1/2-inch rounds or one 10-inch round
Makes four 4 1/2-inch rounds or one 10-inch round
Ingredients
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
- 2 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon kosher 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
- 2 tablespoons granulated sugar
Directions
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.
Cook's Notes
Gift-Wrapping TipWe wrapped our 4 1/2-inch rounds in glassine cut into a star shape, and tied them with kitchen twine. Get the star template here.
Cook’s Notes
Gift-Wrapping TipWe wrapped our 4 1/2-inch rounds in glassine cut into a star shape, and tied them with kitchen twine. Get the star template here.
Reviews (2)
Add Rating & Review
24 Ratings
5 star values:
10
4 star values:
7
3 star values:
5
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: Unrated
03/10/2008
This was my first attempt at shortbread - it turned out great, melt in your mouth buttery. The only thing I'd suggest is to take it easy on the white and pink pepper corns, they have a slightly sour flavor that works nicely but I'd like it to be a little less prominent.
Martha Stewart Member
Rating: Unrated
02/24/2008
OH. MY. HECK. Try this with a basic royal icing as a coup de grn n n n ce but add Fleur de Sel or hand crushed Pink Himalayan Salt as a finishing touch while the icing is wet. Absolute bliss.
Reviews (2)
Add Rating & Review
24 Ratings
5 star values:
10
4 star values:
7
3 star values:
5
2 star values:
2
1 star values:
0
Add Rating & Review
24 Ratings
5 star values:
10
4 star values:
7
3 star values:
5
2 star values:
2
1 star values:
0
24 Ratings
5 star values:
10
4 star values:
7
3 star values:
5
2 star values:
2
1 star values:
0
24 Ratings
5 star values:
10
4 star values:
7
3 star values:
5
2 star values:
2
1 star values:
0
- 5 star values:
- 10
- 4 star values:
- 7
- 3 star values:
- 5
- 2 star values:
- 2
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
03/10/2008
This was my first attempt at shortbread - it turned out great, melt in your mouth buttery. The only thing I'd suggest is to take it easy on the white and pink pepper corns, they have a slightly sour flavor that works nicely but I'd like it to be a little less prominent.
Martha Stewart Member
Rating: Unrated
02/24/2008
OH. MY. HECK. Try this with a basic royal icing as a coup de grn n n n ce but add Fleur de Sel or hand crushed Pink Himalayan Salt as a finishing touch while the icing is wet. Absolute bliss.
Martha Stewart Member
Rating: Unrated
03/10/2008
This was my first attempt at shortbread - it turned out great, melt in your mouth buttery. The only thing I'd suggest is to take it easy on the white and pink pepper corns, they have a slightly sour flavor that works nicely but I'd like it to be a little less prominent.
Rating: Unrated
Rating: Unrated
02/24/2008
OH. MY. HECK. Try this with a basic royal icing as a coup de grn n n n ce but add Fleur de Sel or hand crushed Pink Himalayan Salt as a finishing touch while the icing is wet. Absolute bliss.
All Reviews for Peppercorn Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peppercorn Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
