Cranberry and Pepper Shortbread Bites |
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
Ingredients:
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)
Directions:
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 |
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
These sound so good…and look lovely!!
ReplyDeleteSo thin and crisp! I think I'll need to sample both before deciding on my favorite...they both sound yummy!
ReplyDeleteTasty little cookies! Love the platter.
ReplyDeleteGeraldine, 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!
ReplyDeleteHave a good weekend!
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.
ReplyDeleteI am glad you liked the recipe:)
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