Pink Peppercorn Shortbread
Recipe adapted from Lori Baker
Pink Peppercorn Shortbread
Pink Peppercorn Shortbread
Prep Time
0
minutes
Cook Time
30
minutes
Servings
24
Cookies
Total time: 30 minutes
Ingredients
- 2 sticks unsalted butter, softened
- ½ cup confectioners' sugar
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon pure vanila extract
- ½ teaspoon salt
- 1 tablespoon crushed pink peppercorns
Directions
- In a bowl, cream together the butter and sugar. Add the rest of the ingredients and mix until blended. Wrap the dough in plastic and refrigerate until firm, at least 3 hours.
- Preheat the oven to 350°. Roll out the dough to a ½-inch thickness and place on a baking sheet. Using a knife, score the dough into 24 bars. Bake until golden-brown, about 25 minutes. While the shortbread is warm, cut through the score marks with a sharp knife. Serve when cool.