Strawberry Peppercorn Cookies

STEP 1

Place strawberry preserves into food processor bowl fitted with metal blade. Cover; pulse until smooth and pureed. Set 1/3 cup aside.

STEP 2

Combine butter and peppercorns in bowl; beat at medium speed until creamy. Add powdered sugar; beat until combined. Add reserved 1/3 cup preserves; beat until well mixed. Add flour and salt; beat at low speed until combined.

STEP 3

Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 30 minutes.

STEP 4

Heat oven to 325ºF. Line cookie sheets with parchment paper; set aside.

STEP 5

Roll out dough, one ball at a time (keeping remaining dough refrigerated) on lightly floured surface to 1/8 inch thickness. Cut with 2 1/2-inch cookie cutter. Cut out center from half of cookies using smaller decorative cookie cutter. Place cookies, 1 inch apart, onto prepared cookie sheets.

STEP 6

Sprinkle cookies with center cut-out with decorator sugar, if desired. Bake 10-12 minutes or until edges begin to brown. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.

STEP 7

Spread remaining preserves onto bottom-side of cookies without cut-out; top each with cookie with center cut-out, bottom-side down.