Soften butter and preheat the oven to 325 Combine the sugar, butter, salt, vanilla bean ground peppercorns in a food processor or stand mixer.
Weight remaining dry ingredients. Add the remaining dry ingredients to the sugar mixture and blend just until combined and crumbly.
On a parchment lined baking sheet, dump contents out and evenly spread. Place a sheet of plastic wrap covering the dough and using another baking sheet or pan press down on plastic covered dough to get a nice even layered cookie.
Prick dough with a fork all over to help with even cooking and place in the oven until golden brown.
Bake for 12 to 14 minutes and slice immediately into shortbread cookies and let cook on cooling rack. Once cool store in an are tight container for up to a week.
Tips
If you would like to add a pop of color to the top dust with a sifter of extra peppercorns, making sure the hard center of the peppercorn does not get sprinkled on top as well, just the vibrant pink shell.
A bench scrapper or pastry cutter helps with cutting the shortbread post cook, for straight lines.
Recipe was prepared for Rodelle by ADM culinary chef, Morgan Osborne. Recipe photos were taken by Amanda at @frommetovuu.
