OK. I think I have it. My dough is resting in the Icebox at present but it looks correct. Here's what I used


Sherry Pepper Shortbread Biscuits


3 cups of Bisquick baking mix
(which is similar in nature to Sodabread mix. If you don't have that, just use any good Wheat Flour)
1 and one half sticks American Butter, melted.
(that owuld be 3/4 cup of melted butter)
1/4 cup coarsely ground Black Peppercorns
(ground up in a coffee grinder)
1 cup confectioner's Sugar or Icing Sugar to you UK/ROI/OZ folks
1 cup of sweet Sherry or Port Wine


Mix the ground peppercorns into Bisquick/flour in a large mixing bowl. Add the cup of confectioner's sugar. Then slowly work in the melted butter until the mixtures looks like it is forming pea sized lumps. it will still be somewhat dry. Blend in the sherry just until the mixture comes to form a ball.

Wrap the ball in wax paper and let rest in the regrigerator for 30 minutes. Remove from refrigorator, roll out dough, cut with desired size round cutter and then bake as if it were a regular shortbread.


I let you all know how mine came out a couple of hours. The dough tastes like what she described, buttery, not swett and peppery with the Sherry flavor as the predominent influence. You use less butter than normal because of the addition of Sherry as a moistening ingredient.