Ingredients
- 1 cup sugar
- 1/2 cup unsalted butter at room temperature
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 1/2 cups all purpose flour
- 1 tbsp pink peppercorns crushed or pulsed 2-3 times in a grinder
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 1/2 cups dried cherries coarsely chopped
- 4 ounces white chocolate
- 1 each egg white
Servings: cookies
Instructions
- Preheat oven to 350℉. Cream together butter and sugar until light and fluffy. Add eggs one at a time, incorporating before adding the next. Beat in vanilla.
- In a small bowl combine flour, baking powder, salt and peppercorns. Add to butter and egg mixture, beating until combined. Stir in dried cherries.
- Line a large baking sheet with parchment paper. Divided dough into two. Shape each portion into a long flat log approximately 2 1/2"x 9 1/2"x1" high. Whisk egg white with a tbsp of water and brush over each log. Bake for 30 minutes, remove from oven and allow to cool for 10-15 minutes. Reduce oven temperature to 300℉. Cut each log into 3/4" slices and lay each piece flat on the baking sheet. Bake for 10 minutes, turn over each piece and bake for an additional 10 minutes.
- Remove from oven and allow to cool. Melt white chocolate and drizzle over each piece.
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