Salt + Pepper Shortbread

Name: Salt + Pepper Shortbread
Yield: 24-30
Ingredients: 1 egg; 1/2 cup melted butter or coconut oil; 1/2 cup room temperature butter or coconut oil; 2 1/2 cups all-purpose flour; 1 box Miss Jones Organic Vanilla Cake Mix; 1 tablespoon crushed or cracked peppercorns; 1 tablespoon coarse salt (or sea salt)

Salt + Pepper Shortbread

Rated 3 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

1 egg
1/2 cup melted butter or coconut oil
1/2 cup room temperature butter or coconut oil
2 1/2 cups all-purpose flour
1 box Miss Jones Organic Vanilla Cake Mix
1 tablespoon crushed or cracked peppercorns
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.