Pink Peppercorn-Viola Shortbread
Flour, sugar and butter are all you need to bake up a classic shortbread recipe. Add color and complementary flavors with crushed pink peppercorns and edible violas.
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup granulated sugar
- ¾ cup butter
- ⅓ cup violas (chopped)
- 1 tablespoon pink peppercorns (crushed)
- milk (optional)
- whole violas (optional)
Instructions
- Preheat oven to 325°F. In a large bowl combine flour and sugar. Use a pastry blender to cut in butter until mixture resembles fine crumbs. Stir in chopped violas and peppercorns. Knead mixture until it forms a smooth ball. (Mixture will be crumbly at first.)
- Pat dough to a 1/4-inch thickness. Cut with 1- to 2-inch round cutters. Arrange 2 inches apart on an ungreased cookie sheet. If desired, brush shortbread with milk, add whole violas, and brush with milk.
- Bake 15 minutes or until bottoms start to brown. Cool on a wire rack. Store in an airtight container in the refrigerator for up to 1 week or freezer up to 3 months.
Notes
Recipe ©2021 The Herb Society of America
