Pink Peppercorn-Viola Shortbread
- Preheat oven to 325 degrees 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.
From the Test Kitchen
Store in an airtight container in the refrigerator for up to 1 week, or freeze up to 3 months.
Nutrition Facts (Pink Peppercorn-Viola Shortbread)
- Per serving:
- 111 kcal cal.,
- 7 g fat
- (4 g sat. fat,
- 0 g polyunsaturated fat,
- 2 g monounsatured fat),
- 18 mg chol.,
- 56 mg sodium,
- 11 g carb.,
- 0 g fiber,
- 3 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet