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.
More about "peppercorn shortbread recipes"
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Jan 29, 2016 Stored in an airtight container Pink Peppercorn shortbread will keep for up to two weeks. Shortbread Hearts can be stored frozen for up to three months. Open freeze … From talesfromthekitchenshed.com
5/5 (7)Total Time 30 minsCategory Afternoon Tea, Baking, BiscuitsCalories 109 per serving
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I bought the book a couple of months ago, and I’ve already gone through a lot of the recipes, some more than once – they’re just so good! I like to bake shortbread as the basic recipe is quite simple.. Of course, there are a million different … From eatmywords.blog
PINK PEPPERCORN SHORTBREAD - ANGELA GRAY'S COOKERY SCHOOL
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Mar 1, 2023 Add the corn starch, flour and 1 ½ tsp pink peppercorns until a dough forms. Roll the dough into a log, wrap with plastic wrap and refrigerate for one hour. From savourcalgary.ca
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PINK PEPPERCORN SHORTBREAD COOKIES WITH LEMON AND …
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