Dark Chocolate-Black Pepper Shortbread

Recipe Courtesy of St. Supéry Culinary Team


1 C unsalted butter, softened

1 C powdered sugar

1 tsp. vanilla

1 ¾ C flour

¼ C cornstarch

½ C unsweetened dark chocolate cocoa powder

1/8 tsp. ground black pepper

½ tsp. salt

1 recipe royal icing, if desired, or other decorative toppings


  1. Whip butter and powdered sugar in a stand mixer until light and fluffy, about 2-3 minutes, scraping the bowl occasionally. Beat in vanilla until combined. In a separate bowl, whisk the dry ingredients, then add to the butter mixture and mix on low until fully combined. Form into a disk, wrap in plastic, and refrigerate at least one hour, or up to overnight.
  2. Roll dough out between two parchment paper sheets or on a very lightly floured board to ¼-inch thickness. Cut into desired shapes and bake at 325˚F for 8-10 minutes, or until just starting to darken on the edges. Remove to a wire rack to cool completely.
  3. Frost/Ice/Decorate as desired.


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