Buttery shortbread cookies with crushed pink peppercorns, bright lemon zest, and minced rosemary, finished with a sparkle of icing sugar.
Adjust▾
🌐Translate
⋯
| prepPreheat oven to 325°F / 163°C | ||||||||||
| 200 g light brown sugar | Blend brown sugar & cornstarch, 30 sec | Add flour & salt, mix 30 sec | Cut in chilled butter until coarse & crumbly | Add vanilla, lemon zest, rosemary & peppercorns, bring together by hand | Divide dough in half, roll each to 1/4" on parchment | Chill on cookie sheets, covered, 1 hr minimum | Press remaining peppercorns & icing sugar into surface | Cut cookies with 2" cutter, transfer to parchment-lined sheets | Bake 325°F / 163°C, 20–25 min, rotate halfway, until golden | Cool on sheet 20 min, then transfer to rack |
| 60 g cornstarch | ||||||||||
| 440 g unbleached all-purpose flour | ||||||||||
| 1 teaspoon salt | ||||||||||
| 4 sticks unsalted butter, chilled and cut into pieces | ||||||||||
| 1 tablespoon vanilla extract | ||||||||||
| Zest of 1/2 medium lemon | ||||||||||
| 2 teaspoons minced rosemary | ||||||||||
| 2 teaspoons pink peppercorns, lightly crushed (for dough) | ||||||||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free