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These slightly sweet, crumbly shortbread wedges also have bite; 4 types of peppercorns add piquant flavor and touches of color. Enjoy a piece for breakfast or with your afternoon tea.

Source: Martha Stewart Living, March 2006



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How would you rate this recipe?
  • 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.
  • 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.

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