Strawberry Pink Peppercorn Viennese Sablé Wreaths

These cookies are buttery yet light in texture. You can pipe them into different shapes if you’d like. Here, I have done them in little festive wreaths topped with pink peppercorns. They add a wonderful citrus and peppery flavour without the heat of the black variety. The strawberry powdered sugar makes these cookies extra-fresh and fruity.

  • By Betty Hung, Beaucoup Bakery
  • December 7, 2018
Image Author: Clinton Hussey (styling by Jennifer Stamper)
  • Yield: 24 cookies

Ingredients

Cookies

½ cup + 1 tbsp unsalted butter, very soft
(like mayonnaise)

½ cup powdered sugar

¼ tsp fine salt

1 large egg white (about 2 tbsp), room temperature

¾ cup + 2 tbsp all-purpose flour

2 tbsp strawberry powder (freeze-dried)

1 tbsp pink peppercorns

Garnish

1 tbsp powdered sugar

1 tbsp strawberry powder (freeze-dried)

Preparation

Preheat oven to 350°F. Line two baking sheets with parchment paper.

Place butter in bowl of a stand mixer bowl fitted with the paddle attachment. Mix butter on medium speed for about 30 seconds. Add in powdered sugar and salt, then mix on low speed for 2 minutes, until mixture is white and fluffy. Add in egg white and continue mixing on medium speed for 30 seconds. Scrape down sides of mixer bowl and mix for another minute. The mixture will look separated, but it will come together after the flour is added.

Meanwhile, sift together flour and strawberry powder into a small bowl. Add flour mixture to butter mixture and mix on low speed until dough just comes together (about 20 seconds). Scrape down sides of bowl if necessary and mix for 20 more seconds.

Fit a piping bag with a star piping tip with about a 1-cm opening. On each parchment paper, mark 12 1½-inch circles in a 3-by-4 pattern, each about 1 to 2 inches apart. Flip paper over and use the marks as guides for piping. Slowly pipe cookie dough onto each circle, letting dough lie down onto the baking sheet. Top each cookie with 3 or 4 pink peppercorns. Bake for 5 minutes, then lower temperature to 325°F and bake for another 10 to 12 minutes, until edges are slightly golden.

Let cookies cool completely. Mix together powdered sugar and strawberry powder for garnish. Before serving, dust cookie tops with the strawberry powdered sugar.

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