Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon pink peppercorns, crushed
- 1 tablespoon fresh rosemary, finely chopped
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowl
- Rolling pin
- Cookie cutter (optional)
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
3. Add the flour and salt to the mixing bowl and mix until just combined.
4. Crush the pink peppercorns using a mortar and pestle or a spice grinder. Add the crushed pink peppercorns and chopped rosemary to the mixing bowl and mix until evenly distributed.
5. Roll the dough out on a lightly floured surface to about 1/4 inch thickness. Cut the dough into desired shapes using a cookie cutter or a knife.
6. Place the cookies on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the edges are lightly golden.
7. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes about 24 cookies.
Nutritional information:
Calories per serving: 120
Total fat: 8g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 50mg
Total carbohydrates: 11g
Dietary fiber: 0g
Total sugars: 2g
Protein: 1g
Substitutions for ingredients:
- Pink peppercorns can be substituted with black peppercorns or crushed red pepper flakes.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add lemon zest or orange zest for a citrusy twist.
- Substitute the rosemary with thyme or basil for a different herb flavor.
- Add chopped nuts, such as almonds or pecans, for added texture.
Tips and tricks:
- Make sure the butter is softened before mixing to ensure a smooth dough.
- Don't overwork the dough or the cookies will become tough.
- If the dough is too crumbly, add a tablespoon of milk to help it come together.
- Store the cookies in an airtight container at room temperature for up to a week.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to a week.
Reheating instructions:
If the cookies become stale, place them in a 350°F (180°C) oven for a few minutes to crisp them up.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Sprinkle the cookies with extra crushed pink peppercorns or chopped rosemary for added flavor and texture.
Pairings:
These cookies pair well with a cup of tea or coffee.
Suggested side dishes:
Serve these cookies as a dessert or snack on their own.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the cookies spread too much during baking, chill the dough for 30 minutes before rolling it out.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the dough.
Food history:
Shortbread cookies originated in Scotland in the 16th century and were traditionally made with butter, sugar, and flour. They were often served during the holidays and special occasions.
Flavor profiles:
These cookies have a buttery, slightly sweet flavor with a hint of spiciness from the pink peppercorns and a subtle herb flavor from the rosemary.
Serving suggestions:
Serve these cookies as a dessert or snack on their own, or pair them with a cup of tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A