Cherry and White Pepper Cookies

Ingredients:

• 1.5 cups premium flour
• 0.5 tsp baking powder
• 0.5 tsp freshly ground white pepper + extra for sprinkling
• 0.5 tsp salt
• 110 g softened unsalted butter
• 0.5 cups of sugar
• 1 large egg
• 3/4 cup dried cherries

Preparation:

1. In a medium bowl, combine the flour, baking powder, pepper, and salt. Set aside. Using a mixer on medium-high speed, beat the butter and sugar until light and fluffy, about 3 minutes. Add the egg and beat until smooth. Add the flour mixture and mix on medium-low speed until smooth. Add the cherries. Stir.
2. Lay out a large piece of plastic wrap and place the dough on it. Using the wrap, shape the dough into a smooth log approximately 5 cm in diameter and 25 cm long. Refrigerate the dough until completely set, at least 2 hours or overnight.
3. Place baking sheets in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
4. Unroll the dough, place it on a cutting board, and use a serrated knife to cut into 0.5 cm thick circles. Place the circles on the prepared baking sheets, spacing them about 2.5 cm apart. Sprinkle lightly with white pepper.
5. Bake the cookies until golden brown on the bottom and edges, about 12 minutes. Let cool on the baking sheets for 5 minutes, then carefully transfer to a wire rack and cool completely. Bake a second batch of cookies, transferring the dough to the cooled baking sheets.