Peppercorn Shortbread

Say what?!! Peppercorn Shortbread...what the heck?

But it's oh so good and one of my favorites. I guarantee that you will have a second or maybe a third slice. It is a unique and delicious treat and one that won't last long.




Peppercorn Shortbread
Recipe adapted from Martha Stewart

1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pan
2 1/2 cups all-purpose flour
1/2 teaspoon 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

Topping:

2 TBL course sugar
1 tsp of the reserved ground peppercorns

Preheat oven to 300°, with rack in center. Lightly butter a 10-inch springform pan, and set aside.

Stir together flour, salt, and 1/2 teaspoon of each ground peppercorn; set aside.

Put butter and confectioners' sugar into the bowl and either mix by hand until fluffy or you can use an electric mixer on low speed. I just mix by hand. Gradually add flour mixture, and mix until thoroughly combined.

Using a small spatula, spread dough evenly into prepared pan, smoothing top.

Bake until shortbread is golden brown, about 1 hour 20 minutes. **See Note

Transfer pan to a wire rack. Immediately sprinkle with granulated sugar and reserved 1/4 teaspoon of each ground peppercorn. Remove springform; let shortbread cool completely. Cut into wedges.

NOTE: I only bake this about 1 hour or until tester comes out clean.





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