Sunday, October 1, 2017

Pink Peppercorn-Viola Shortbread

Directions

  1. Preheat oven to 325 degrees F. In a large bowl combine flour and sugar. Use a pastry blender to cut in butter until mixture resembles fine crumbs. Stir in chopped violas and peppercorns. Knead mixture until it forms a smooth ball. (Mixture will be crumbly at first.)
  2. Pat dough to a 1/4-inch thickness. Cut with 1- to 2-inch round cutters. Arrange 2 inches apart on an ungreased cookie sheet. If desired, brush shortbread with milk, add whole violas, and brush with milk.
  3. Bake 15 minutes or until bottoms start to brown. Cool on a wire rack. Store in an airtight container in the refrigerator for up to 1 week or freezer up to 3 months.

From the Test Kitchen

Store in an airtight container in the refrigerator for up to 1 week, or freeze up to 3 months.

Ingredients

  • 1 3/4cups all-purpose flour
  • 1/4cup granulated sugar
  • 3/4cup butter
  • 1/3cup violas, chopped
  • 1tablespoon pink peppercorns, crushed
  • Milk (optional)
  • Whole violas (optional)

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