Food & Cooking Recipes Breakfast & Brunch Recipes Peppercorn Shortbread 4.0 (24) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 6, 2020 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Yield: Makes four 4 1/2-inch rounds or one 10-inch round 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. Ingredients 1 ½ cups (3 sticks) unsalted butter, room temperature, plus more for pan 2 ½ cups unbleached all-purpose flour ½ teaspoon kosher salt ¾ teaspoon white peppercorns, coarsely ground ¾ teaspoon black peppercorns, coarsely ground ¾ teaspoon pink peppercorns, coarsely ground ¾ teaspoon green peppercorns, coarsely ground ¾ 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. Rate it Print