Peppercorn Shortbread

Peppercorn Shortbread

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Source: Carol (Dishesdone)

This was Cookie of the Month in Martha Stewart Living.

1-1/2 cups (3 sticks) unsalted butter, softened, plus more for pan

2-1/2 cups all-purpose flour

1/2 teaspoon 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

Preheat oven to 300°, with rack in center. Lightly butter a

10-inch springform pan, and set aside.

Stir together flour, salt, and 1/2 teaspoon of each ground

peppercorn; set aside. Put butter and confectioners' sugar into

the bowl of an electric mixer fitted with the paddle attachment,

and mix on medium speed until fluffy, about 2 minutes, scraping

down sides of bowl as needed. Reduce speed to low. Gradually add

flour mixture, and mix until combined.

Using a small offset spatula, spread dough evenly into prepared

pan, smoothing top. Bake until shortbread is golden brown, about 1

hour 20 minutes.

Transfer pan to a wire rack. Immediately sprinkle with granulated

sugar and reserved 1/4 teaspoon of each ground peppercorn. Remove

springform; let shortbread cool completely. Cut into wedges.