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.