Best 7 Peppercorn Shortbread Recipes

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Embark on a culinary adventure with our guide to creating perfect peppercorn shortbread. This delectable treat combines the sweet and savory flavors of black peppercorns with the rich, buttery taste of shortbread, resulting in a tantalizing experience. Whether you're a seasoned baker or just starting out, our comprehensive guide will provide you with the knowledge and techniques you need to craft this unique and unforgettable pastry. Dive into the world of peppercorn shortbread and discover the perfect recipe that will delight your taste buds and impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

PEPPERCORN SHORTBREAD



Peppercorn Shortbread image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes four 4 1/2-inch rounds or one 10-inch round

Number Of Ingredients 9

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon kosher 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
2 tablespoons granulated sugar

Steps:

  • Preheat oven to 300 degrees, with rack in center. Lightly butter four 4 1/2-inch springform pans (or one 10-inch springform pan).
  • Whisk to combine flour, salt, and 1/2 teaspoon of each ground peppercorn. In a separate bowl, beat butter and confectioners' sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes, scraping down side of bowl. Reduce speed to low. Gradually add flour mixture; mix just until combined.
  • Divide dough evenly among prepared pans, and smooth tops using an offset spatula (or press into 10-inch pan, if using, and lightly score into 8 wedges). Bake, rotating pans halfway through, until golden brown, about 40 minutes (or 80 minutes for 10-inch).
  • Transfer pans to a wire rack. Immediately sprinkle with granulated sugar and remaining ground pepper, dividing evenly. Remove pans; let cool completely on rack. (If using 10-inch pan, cool slightly before cutting into wedges.) Shortbread can be stored in an airtight container at room temperature up to 2 weeks.

PEPPERCORN SHORTBREAD



Peppercorn Shortbread image

Peppercorn Shortbread

Provided by Jamie

Categories     All Recipes

Number Of Ingredients 14

1 cup flour
1/4 cup white sugar
2 teaspoons Vietnamese black peppercornground
2 teaspoons pink peppercorn ground
1/2 teaspoon grains of paradise ground
1/2 teaspoon green peppercorn ground
1/4 tsp of salt
1/2 cup butter (1 stick)
Icing
1 cup powdered sugar
1-1/2 tablespoons water
1 drop of food coloring
1 teaspoon corn syrup
pink peppercorn, crushed, for decorating the top

Steps:

  • Preheat oven to 325 degrees.
  • Cream butter, spices, salt and sugar together. Add flour, and mix well. Pat into a shortbread mold and bake for about 20 minutes, until the top begins to brown. Cut or break apart short bread once baked.
  • Rolled Method
  • If you want to use cookie cutters, wrap dough in plastic and refrigerate for 20 minutes. Roll out, cut into desired shapes and bake on a parchment lined cookie sheet for about 10 minutes - you want them to be golden brown on top.
  • When done, remove from pan and let them cool on a rack.
  • Icing
  • Mix all of the ingredients in a bowl with a whisk until smooth. Drizzle, dip or spread icing on cookies. Lay cookies on cooling rack until dry. Sprinkle with crushed pink peppercorns.

CHOCOLATE CHERRY SHORTBREAD COOKIES



Chocolate Cherry Shortbread Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h55m

Yield 17 cookies

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon pink peppercorns, crushed
1/2 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/3 cup plus 2 teaspoons sugar
2 egg yolks, at room temperature
1/4 cup dried cherries, chopped
1/4 cup semisweet chocolate chips

Steps:

  • In a medium bowl, whisk together the flour, cocoa powder, pink pepper and salt. Set aside.
  • Place the butter and 1/3 cup sugar in a large bowl and beat with an electric mixer until light pale and fluffy, about 2 minutes. Add the egg yolks and beat for an additional minute. In two additions, add the flour mixture, beating on low speed until just combined between additions. Pulse in the dried cherries and chocolate chips.
  • Place a piece of plastic wrap on a clean, dry surface. Transfer the cookie dough to the plastic wrap, form into a 2-inch-wide log, and wrap tightly. Refrigerate for at least 1 hour.
  • Preheat the oven to 350 degrees F.
  • Using a sharp, thin knife, cut the log into 1/3-inch-thick rounds. Set the cookies on an ungreased baking sheet, spaced 1 inch apart, and sprinkle evenly with the remaining 2 teaspoons sugar.
  • Bake until just set, 25 minutes. Cool the cookies completely on the baking sheet before removing to a wire rack.

BROWN SUGAR SHORTBREAD COOKIES



Brown Sugar Shortbread Cookies image

As these cookies cool, they acquire an appealing crunch.

Provided by Robin

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 18

Number Of Ingredients 4

1 cup butter, softened
1 ¼ cups packed brown sugar
1 teaspoon vanilla extract
2 ½ cups all-purpose flour

Steps:

  • In large mixer bowl, beat margarine and sugar until creamy. Add vanilla; then gradually beat in flour, blending thoroughly.
  • Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (1 hour) or for up to 3 days.
  • Preheat oven to 300 degrees F (150 degrees C).
  • On lightly floured board, roll out dough to 1/4" thick. Cut, place on lightly greased sheets. Bake 35-40 minutes or until firm to the touch (press very lightly to test). Transfer to racks and let cool. Store in an airtight container.

Nutrition Facts : Calories 212.4 calories, Carbohydrate 28.3 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 77.3 mg, Sugar 14.9 g

WHITE PEPPER SHORTBREAD



White Pepper Shortbread image

Provided by Food Network

Categories     dessert

Time 1h

Yield about 2 dozen cookies

Number Of Ingredients 5

8 ounces (2 sticks) cold unsalted butter, cut into pieces
1/2 cup plus 2 tablespoons sugar
2 1/4 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons ground white pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixer with a paddle attachment, cream the butter until fluffy. Add 1/2 cup of the sugar and cream together until light and fluffy. Add the flour, cornstarch, and pepper, and mix just until combined. On a well-floured surface, roll out the dough to about 3/4-inch thickness. Transfer it to a parchment paper-lined baking sheet (preferably one with sides) and continue rolling out the dough, pushing out towards the edges of the pan, to 1/4-inch thickness. Prick the dough all over with a fork, then sprinkle with 1 tablespoon sugar.
  • Bake for 25 to 30 minutes, rotating the pan after 10 minutes. Shake the pan as you rotate it, to settle the dough. When the surface is golden, remove from the oven and sprinkle immediately with the remaining 1 tablespoon of sugar. Cut immediately into bars with a sharp knife or pizza cutter and let cool in the pan. Store in an airtight container.

SCOTTISH SHARP-CHEDDAR SHORTBREAD



Scottish Sharp-Cheddar Shortbread image

Provided by Tracey Seaman

Categories     Cookies     Mixer     Cheese     Bake     Freeze/Chill     Cheddar     Shower     Party

Yield Makes about 30 savory cookies

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
8 ounces extra-sharp white Cheddar cheese, finely shredded
1 cup unbleached all-purpose flour

Steps:

  • Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.
  • Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
  • On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).
  • Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.

PEPPER AND CHEDDAR SHORTBREAD CANAPéS WITH SMOKED SALMON



Pepper and Cheddar Shortbread Canapés With Smoked Salmon image

Here's a savoury shortbread appetizer that would be perfect for a celebration such as Christmas or Thanksgiving. This recipe was published in the Dec 19,2007 edition of the Toronto Star.

Provided by Dreamer in Ontario

Categories     Scottish

Time 1h10m

Yield 42 canapes, 42 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
1 tablespoon fresh coarse ground black pepper
1 cup unsalted butter, at room temperature
1/4 lb old cheddar cheese, shredded (about 1-1/2 cups)
3 tablespoons whole milk
1/2 cup sour cream
1/4 lb smoked salmon, chopped (about 3/4 cup)
42 tiny dill sprigs

Steps:

  • Line 2 baking sheets with parchment paper.
  • Stir flour and pepper together in a medium-sized bowl.
  • Using an electric mixer on medium speed, beat butter in large bowl until fluffy (about 2 minutes).
  • On low speed, beat in cheddar until just blended.
  • Using a wooden spoon, gradually stir in half of flour mixture, then milk, then remaining flour mixture, until moistened (batter will be very thick).
  • Turn out on to a pastry board or the counter and finish mixing with hands and pat into a disc shape
  • Place disc between 2 sheets of waxed paper and roll out to about 1/4-inch thick, or about 12 inches in diameter.
  • Using a 2-inch cookie cutter (preferably with decorative serrated edge), cut out rounds and place on prepared baking sheet.
  • Re-roll scraps, cut out rounds and place on prepared baking sheet.
  • Bake in 2 batches.
  • Place each baking sheet in centre of preheated 325F oven.
  • Bake until are golden and puffed, about 20 minutes.
  • Cool for 5 minutes before transferring shortbreads to rack, using a metal spatula, to cool to room temperature.
  • In medium bowl, stir together sour cream and salmon.
  • Spoon rounded teaspoons onto centre of each shortbread.
  • Garnish each shortbread with a dill sprig.

Tips:

  • Chill the dough before baking. This will help the shortbread hold its shape and prevent it from spreading too much.
  • Use a sharp knife to cut the shortbread. This will give you clean, even slices.
  • Bake the shortbread until it is just set. Overbaking will make it dry and crumbly.
  • Let the shortbread cool completely before serving. This will allow the flavors to develop and the shortbread to firm up.
  • Store the shortbread in an airtight container at room temperature for up to 3 days. You can also freeze the shortbread for up to 2 months.

Conclusion:

Peppercorn shortbread is a delicious and easy-to-make treat that is perfect for any occasion. With its unique flavor and delicate texture, this shortbread is sure to be a hit with everyone who tries it. So next time you are looking for a special treat, give peppercorn shortbread a try. You won't be disappointed!

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