Shortbread Cookies with Pink Peppercorns

Shortbread is something that I am not sure I would have made.  I don't recall eating it while growing up and haven't been necessarily drawn to it.  But Dan loves it and so it has found its way into my life.  Every now and then we have a conversation about foods we didn't care for or completely pass on before one of us made the other give it a try.

I am certainly glad the shortbread cookies, or biscuits if you prefer, made their way into our recipe box - yum!

This shortbread recipe was a good find.  It is super simple but with very yummy results.  For summer baking it is great as the oven doesn't get too hot.  I didn't have a pan with a removable bottom on hand so just did the trick of lining an 8x8 pan with foil- worked like a charm. 

Since the butter really shines here, I would use the highest quality butter your local market carries.  I add some vanilla bean seeds and a sprinkling of pink peppercorns, which are a nice unexpected touch giving this classic a nice little lift.

I will definitely be making these again.  They are tasty and pretty enough to share, if they last long enough.

Twice-baked Shortbread

Original recipe from Pure Dessert by Alice Medrich, slightly adapted from Lovely Morning

12 tablespoons unsalted butter (1 1/2 sticks), melted and still warm
5 tablespoons granulated sugar
1/2 vanilla bean
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/2 cups (6.75 ounces if you’re weighing) all purpose flour
a few pink peppercorns, crushed

plus turbinado or demerara sugar for sprinkling

And a baking pan with a removable bottom, like a round or rectangular fluted tart pan. If you don’t have a tart pan, you can line a regular square pan with a sheet of foil so you can lift the finished shortbread out in one piece.

Split your vanilla bean and scrape the seeds into a medium bowl, stir with the sugar.  Stir in the melted butter, the vanilla extract and salt. Add the flour and mix until just incorporated. It will be really really buttery! Spread the dough evenly in the pan, sprinkle on the crushed pink peppercorn. Let rest for at least 2 hours, or if possibly overnight. (No need to refridgerate).

Preheat oven to 300°F. Bake shortbread for 45 minutes.

Remove the pan from the oven, leaving the oven on. Lightly sprinkle the surface of the shortbread with sugar. Let it cool for 10 minutes.

Remove the shortbread from the pan (v. v. carefully!). Use a thin sharp knife to cut wedges or fingers or squares. Place the pieces slightly apart on a parchment lined baking sheet and put it back in the oven for 10 minutes, until it’s golden brown.

Cool on a rack.

Enjoy!

~ Tara