For the Shortbread:

• 1 cup all-purpose flour
• 1/4 cup white sugar
• 2 teaspoons Black Vietnamese Peppercorn 
• 2 teaspoons Pink Peppercorn 
• 1/2 teaspoon Grains of Paradise 
• 1/2 teaspoon Green Peppercorn 
• 1/4 tsp of Kosher Salt Diamond Crystal 
• 1/2 cup butter (1 stick)

For the Icing:

• 1 cup powdered sugar
• 1-1/2 tablespoons water
• 1 drop of food coloring
• 1 teaspoon corn syrup

For the Decoration:

• 
  Pink Peppercorn 

For the Shortbread:

Preheat oven to 325 degrees.

Cream butter, spices, salt and sugar together. Add flour, and mix well. If using a shortbread mold, pat into a shortbread mold and bake for about 20 minutes, until the top begins to brown. Cut or break apart short bread once baked. 

If you want to use cookie cutters, wrap dough in plastic and refrigerate for 20 minutes. Roll out, cut into desired shapes and bake on a parchment lined cookie sheet for about 10 minutes - you want them to be golden brown on top. 

When done, remove from pan and let them cool on a rack.

For the Icing:

Mix all of the ingredients in a bowl with a whisk until smooth. Drizzle, dip or spread icing on cookies. Lay cookies on cooling rack until dry. For the Decoration: Sprinkle with crushed pink peppercorns.