Pink Peppercorn Shortbread

Recipe adapted from Lori Baker

Pink Peppercorn Shortbread
5 from 3 ratings
Pink Peppercorn Shortbread
  • 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
  1. 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.
  2. 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.
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