Well, they came out very, very well. There are none left today.

I prefer using Bisquick in shortbread recipes because there is something about it that just makes the texture that sought-after 'meltaway' texture you think of when you think of good butter shortbread. I don't make that suggestion lightly. I have been cooking professionaly for 22 years and I was once a Bisquick naysayer, but now I find new ways to use it every day. There is not a great deal of leavening in it so you needn't worry about getting puff pastry as opposed to shortbread.

If you don't have access to Bisquick - sifted flour will do fine. The biscuits won't be as tender is all.

Also, don't use throwaway Sherry. I happened to have four splits of very fine Sherry in the cupboard. One needn't get the expensive stuff, but if you wouldn't drink it, don't put it in your biscuits. I ground my black peppercorns by pulsing them in a coffee grinder.

Even though I inlcuded some Confectioner's Sugar, they did not come out sweet. I mentioned to BatGoddess in a PM that if I make them again, I might add ione cup of grated hard cheese such as Double Gloucester or Parmesan.

If anyone tries these, please let me know how they come out. I do some comeptative cooking and I might like to enter this recipe in a contest.