Pepper Shortbread with Tayberries & Sweet Cream Cheese
Black pepper adds punch to classic shortbread cookies, balanced by the floral sweetness of tayberries and the tangy richness of sweetened cream cheese.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 lb tayberries (or raspberries)
- 2 tbsp sugar
- 2 tbsp water
- 1/2 lb Winnipeg-style cream cheese ((see note))
- 2 tbsp powdered sugar
- 1/2 tsp black pepper (freshly ground)
- 2 cup all purpose flour
- 1 cup unsalted butter
- 1/2 cup sugar
- 1/2 tsp black pepper (freshly ground)
- 1/4 tsp salt
Instructions
- 1
Combine tayberries, sugar, and water in a small bowl. Let stand for at least 30 minutes. Refrigerate if not using immediately.
- 2
Combine cream cheese, powdered sugar, and pepper in a bowl. Fold together, or, for a lighter, airier touch, whip with an electric mixer. Set aside, or refrigerate if not using immediately.
- 3
Preheat and over to 350° F (175° C).
- 4
Combine the flour, salt, and pepper. Stir/sift together and set aside.
- 5
Using a hand or stand mixer, combine the butter and sugar until they're well mixed.
- 6
Add the flour mixture a little at a time, and continue to mix until well-combined. The dough will generally not stay together while mixing, and will instead form many small balls or clumps.
- 7
Form the dough into small circles and flatten into patties by hand or, for a more uniform appearance, by pressing them into circular cookie cutters.
- 8
Space the cookies out by about 5-7 cm (2-3 inches) on a cookie-sheet. Bake for 10-15 minutes, or until the bottoms are a rich brown (but NOT burnt) and the centers are fairly firm. Baking time can vary depending on your oven and the colour/material of your baking sheet, so keep an eye on the cookies.
- 9
Set the cookies aside to cool for about 30 minutes.
- 10
If you've refrigerated the cream cheese, let it warm up for a few minutes before serving. Top one or two cookies with cream cheese and tayberries, and serve.