Salt + Pepper Shortbread
Salt + Pepper Shortbread
Rated 2.7 stars by 3 users
Servings
24-30 cookies
Craving a truly standout, one-of-a-kind cookie? Bake up some spectacular cake mix shortbread: they’ve got a bright, spicy burst of pink peppercorn and a perfect sprinkle of black Hawaiian salt. According to our tasting crew, this treat pairs best with a hot cup of tea, a gin martini—or even a light, crumbly goat cheese as an incredibly addicting savory-sweet snack.
Spice up your life!
Ingredients
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1 egg
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1/2 cup melted butter or coconut oil
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1/2 cup room temperature butter or coconut oil
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2 1/2 cups all-purpose flour
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1 box Miss Jones Organic Vanilla Cake Mix
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1 tablespoon crushed or cracked peppercorns
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1 tablespoon coarse salt (or sea salt)
Directions
Heat oven to 350 degrees F.
Melt 1/2 cup of butter or coconut oil in a small bowl, then stir together with 1/2 cup room temperature butter to make a thick, creamy mixture. Add in egg, pepper and cake mix; stir until fully combined. Slowly add in flour, stirring until dough is thoroughly combined and slightly crumbly.
Using your hands and a small ice cream scoop, press dough together to form a small ball, then place on a cookie sheet and bake for 12-14 minutes, or until edges are golden brown.
While cookies are still hot from the oven, sprinkle salt on top to taste.
Recipe Note
Pro tips:
- Dough will be dry and crumbly, just keep working with it until you have a consistently sticking-together texture. It’s ok to add 1 Tbsp of water to help things along.
- Vegan bakers are ok to use egg substitute OR 1/8 cup additional coconut oil for this recipe, just make sure batter is still fairly crumbly.
Recipe Steps
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