New This Month

Peppercorn Shortbread

Recipe photo courtesy of Johnny Miller

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.

Source: Martha Stewart Living, March 2006
Yield

Ingredients

Directions

Cook's Notes

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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24
  • Sydney_Bevins
    10 MAR, 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.
    Reply
  • chocolatepress
    24 FEB, 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.
    Reply

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