This dish makes me happy
because I absolutely love
strawberries and balsamic
vinegar with black pepper.
I always serve it with a
plain cookie to scoop up the
wonderful juices. I particularly
love to serve it to people who
have never eaten it before and
watch their skeptical faces
as they discover they love it
too. I decided to combine the
strawberries and the cookie
into one. I love the peppery bite
of the shortbread mixed with
the wonderful sweetness and
tartness from the strawberries
and vinegar.
Black Pepper & Balsamic Strawberry Shortbread
MAKES ABOUT 24
2 cups all-purpose flour
1⁄ 2 cup confectioners’ sugar
1 cup (or 2 sticks) unsalted butter
3⁄ 4 teaspoon salt
1⁄ 2 tablespoon black pepper, coarsely ground
1⁄ 2 cup strawberry jam
3 tablespoons balsamic vinegar
1. Preheat oven to 325°F with the rack in the center of the oven.
2. Line baking sheets with parchment paper or non-stick
silicone sheets. 3. Whisk together dry ingredients and set aside.
4. Cream butter and sugar until fluffy. 5. Add the flour mixture
and mix to incorporate. 6. Chill dough until firm and easy to
roll. This will take around 1 hour. 7. Roll dough into 1-inch balls.
Place balls on cookie sheets. 8. Make an indentation in each
cookie. 9. Bake for 18 minutes, turning sheets at the nine-minute mark. Bake until lightly golden at edges. 10. Cool baked
cookies on rack. 11. While they are cooling make jam mixture.
Mix strawberry jam with balsamic vinegar until smooth. If
strawberry jam is too thick the jam can be heated up over
medium heat to “melt” and then the balsamic vinegar can be
added. Be sure to cool the mixture before adding to cookie.
12. Place about 1⁄ 4 teaspoon of strawberry-balsamic jam in each.
Eat and enjoy!
MY HAPPY DISH RECIPE WINNER!
Sue Aley Black Pepper &
Balsamic Strawberry Shortbread
Want to be a
“My Happy Dish”
Winner?
Send your original spring
recipe with a portrait of
yourself to myhappydish@
sweetpaulmag.com
Deadline is December 15th!
