Friday, November 16, 2012

Cranberry and Pepper Shortbread Bites

Cranberry and Pepper Shortbread Bites
Cranberry and Pepper Shortbread Bites sounded interesting to me and looked so festive in the picture.  Perfect for the upcoming holidays.  I knew I was going to make this recipe.  At first, I thought the shortbread was a combination of cranberry and pepper.  That isn't the case.  The dough is halved and one part has cranberries the other part pink peppercorns.   The dough for the shortbread is made in a food processor,  so it is easy.  The ingredients for the shortbread are  toasted almonds, flour, sugar, cornstarch, salt, butter and vanilla.  The dough is then divided in half.  You knead crushed pink peppercorns into one half and finely snipped dried cranberries in the other half.    Chill the dough for 30 minutes and roll out to 1/4 inch thickness.  You then cut the shortbread with a round cutter.  Sprinkle the shortbread with coarse salt or pearl decorating sugar and bake. Transfer  to a wire rack to cool.  Be sure to let the shortbread cool completely.  It firms up as it cools.
My favorite shortbread was the peppercorn ones topped with salt.  They had a light peppery salty taste.  A very flavorful savory bite.  For the cranberry shortbread,  I sprinkled the tops with sugar.  They were a slightly sweeter shortbread.  The kids and spouse preferred these.

Cranberry and Pepper Shortbread Bites
From Better Homes and Gardens


1 cup slivered almonds, toasted
2 cups all-purpose flour
1/2 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
1 cup cold butter
1/2 teaspoon vanilla
2 tablespoons pink peppercorns, crushed
2 tablespoons very finely snipped dried cranberries
Coarse salt or pearl decorating sugar (optional)

1. In a food processor, process almonds until finely chopped.  Add flour, sugar, cornstarch, and salt; process with several on/off turns until mixed.  Add butter and vanilla; process until slightly crumbly.  Place dough on a lightly floured surface and divide in half.  Add peppercorns to one half and knead until smooth.  Add cranberries to other half and knead until smooth.  Wrap each portion in plastic wrap and chill 30 minutes.
Toasted Almonds
Ground Almonds
Peppercorn Dough
Cranberry Dough
2. Preheat oven to 350 degrees F.  Roll one portion of dough on a lightly floured surface to 1/4 inch thick.  Cut with a 2-inch round cutter.  Place 1 inch apart on an ungreased baking sheet.  Sprinkle with coarse salt or pearl decorating sugar.

3. Bake 8 to 10 minutes or until edges and bottoms just start to brown.  Transfer to wire rack and let cool.  Repeat with remaining portion of dough.

Makes 48 servings


  1. These sound so good…and look lovely!!

  2. So thin and crisp! I think I'll need to sample both before deciding on my favorite...they both sound yummy!

  3. Tasty little cookies! Love the platter.

  4. Geraldine, both the Cranberry as well as the Pink Peppercorn Shortbread Bites look so delicious and I agree they would be perfect for the upcoming holiday season. Guests always appreciate savory crackers! And I love your presentation on your lovely platter!
    Have a good weekend!

  5. I just took the cranberry ones out of the oven. They are yummy, even warm! The peppercorn ones smell divine, and I was a little hesitant about them. Can't wait to taste them! I tried a few with kosher salt on top, some with sanding sugar, and some with both. I wanted to test which way is best! I was sorry I gave away the BH&G magazine that had the photo in it. Thanks for sharing a photo with us. And now, the peppercorn savory ones are out and cooling. Wow! I am torn between the two. I think this recipe will be a staple in my book.