|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
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.
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