White Chocolate Chip-Pink Peppercorn Shortbread

I am not sure how this recipe came to be, but it has become a favorite, hopefully it will be a favorite of yours

1 cup butter

1 vanilla bean, scraped for seeds

1/2-cup, plus 1 ½- Tablespoon sugar

1-cup chocolate chips, white

¼-cup pink peppercorn + 2 tsp granulated sugar

3 cup pastry flour, sifted

Powdered sugar for sifting on top

2-tablespoon whole peppercorn

Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper and spray with baking spray

Coarsely grind the pepper in a coffee grinder(for to spice grinding only) with 1/2 a tsp of granulated sugar.

Beat the butter & sugar till creamy & soft.

With a wooden spoon mix in the pink peppercorn coarsely ground, vanilla seeds, and white chips. Gradually sift the flour in two batches and place the dough in a plastic bag, gently kneading the dough in together. Dust the counter top with flour and form a ball.

Chill for 30 minutes to an hour.

Flour the counter top, roll out on a lightly floured surface to about 1/2 ” thickness, and cut into favorite  shapes.

Place cut –out cookies on the baking sheet, bake for 12-15 minutes until light golden brown. Sprinkle with whole peppercorns.

Cool on the rack for 3 minutes and while hot

Remove to a cookie rack to cool. Makes about 2-3 dozen 3″ cookies. Dust with powder sugar.

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