This was a basic shortbread. I love that this type of cookie comes together so easily. I used coarse ground pepper and fine sea salt in the cookies. In the original recipe, Dorie has us roll the dough into two logs before refrigerating it. I went with my favorite technique of hers for shortbread and I spooned the dough into a gallon size zip top bag. It gets rolled flat and stored in the fridge until baking time. Then I just cut it into squares and bake them off. Dorie's original recipe said the yield was 24 cookies. I got 64. Hmmmm.
Before baking, I sprinkled one cookie sheet worth of dough with Portuguese Cream Salt. It was recommended to be the last time I was at The Spice House. (LOVE that place) I think some coarse sugar would have been good as well.
This is a really good cookie. I would certainly label it a "grown-up" cookie, but The Boy and The Girl gave it big thumbs up. It's not very sweet, and the salt taste hits the tongue pretty strongly. But then there's this... something. A slight burn, maybe, from the pepper. It really adds up to some excellent flavor.
I think the problem with making them smaller and making more of them is wanting to eat more of them. Ooops.
Thank you Tia of Buttercream Barbie for choosing this one!