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.

Pink Peppercorn-Viola Shortbread
Photo: Adam Albright
Hands On Time:
15 mins
Total Time:
30 mins
20, 2-inch cookies


  • 1 ¾ cup all-purpose flour

  • ¼ cup granulated sugar

  • ¾ cup butter

  • cup violas, chopped

  • 1 tablespoon pink peppercorns, crushed

  • Milk (optional)

  • Whole violas (optional)


  1. 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.)

  2. 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.

  3. 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.


Store in an airtight container in the refrigerator for up to 1 week, or freeze up to 3 months.

Nutrition Facts (per serving)

111 Calories
7g Fat
11g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 111
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 18mg 6%
Sodium 56mg 2%
Total Carbohydrate 11g 4%
Total Sugars 3g
Protein 1g
Vitamin C 1.4mg 7%
Calcium 5mg 0%
Iron 0.6mg 3%
Potassium 19mg 0%
Folate, total 21.8mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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