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.
Gift-Wrapping Tip We 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.
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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.
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.