Cookie of the Month: Peppercorn Shortbread

By Martha Stewart (16,118 recipes)
Cookie of the Month: Peppercorn Shortbread

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pan
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 3/4 cup confectioners' sugar
  • 3/4 teaspoon black peppercorns, coarsely ground
  • 3/4 teaspoon green peppercorns, coarsely ground
  • 3/4 teaspoon pink peppercorns, coarsely ground
  • 3/4 teaspoon white peppercorns, coarsely ground

See a problem? Let us know

Instructions

Read the preparation instructions at Martha Stewart


Discussion


Related Recipes

Dessert of the Month: Watermelon Basket
Dessert of the Month: Watermelon Basket
Cookie Press Shortbread
Cookie Press Shortbread
Simple Shortbread Cookie
Simple Shortbread Cookie
The Neiman Marcus Cookie
The Neiman Marcus Cookie

More From This Publisher

Mini Honey-Mustard Meatloaves with Roasted Potatoes
Mini Honey-Mustard Meatloaves with Ro...
Cornflake-Crusted Baked Chicken
Cornflake-Crusted Baked Chicken
Vietnamese Steak Sandwiches
Vietnamese Steak Sandwiches
Butternut Squash and Apple Puree
Butternut Squash and Apple Puree