Vanilla Bean And Pink Peppercorn Icebox Cookies

• 1 vanilla bean
• 1 1/2 teaspoons pink peppercorns
• 3/4 cup turbinado sugar, plus additional for rolling dough in
• 1/2 cup powdered sugar
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened but cool
• 2 large egg yolks, plus 1 egg white
• 1 teaspoon vanilla extract
• 2 cups less 1 tablespoon all-purpose flour

1. Use a scissors to cut the vanilla bean into small (1/2-inch) pieces into the bowl of a food processor with the blade attachment. Add the pink peppercorns and turbinado sugar. Process in 15 second increments until the vanilla, pink peppercorns, and sugar granules have been broken down, 60 to 90 seconds. The inner core of the pink peppercorns will remain intact, but the pink outer layer should be pulverized. Strain the sugar through a medium to coarse mesh strainer into a large bowl; the strainer should catch the pink peppercorn cores and any large bits of vanilla bean but let the rest through. (Note: if your strainer is too fine it will catch some of the larger granules of sugar. Measure the contents of the strainer. Subtract a tablespoon to account for the vanilla bean and pink peppercorn, then replace what's remaining with more sugar.)
2. Add the powdered sugar, salt, and softened butter to the bowl with the sugar mixture. Beat on medium-low speed until the mixture is crumbly and there is no loose sugar left, then increase the speed to medium (high if using a hand mixer) and beat for an additional 45 seconds.
3. Add the egg yolks and vanilla extract, then beat until fully incorporated, about 15 to 20 seconds. Scrape down the bowl.
4. Add the flour and mix on low until incorporated. Dough will be quite crumbly at this point. Increase the speed to medium and mix 10 to 15 seconds, until the dough has almost fully come together. Use your hands or a rubber spatula to gently knead the dough into a single mass.
5. Divide the dough into 2 equal portions. Roll each portion into a "log" that is 6 to 6 1/2-inches long and about 1 3/4 to 2 inches in diameter. Wrap each log in plastic wrap and refrigerate until firm, at least 2 hours.
6. Preheat oven to 325u0b0F with racks in the upper middle and lower middle positions. Line 2 baking sheets with parchment paper or silpats (or spray with non-stick cooking spray).
7. Remove one dough log from the fridge. Brush the sides of the log with egg white, and roll in turbinado sugar. Cut the log in half (crosswise), and return half to the fridge. Using a sharp knife cut 1/4 inch thick slices of the dough. Arrange the slices on the prepared baking sheets spaced at least 1/2 inch apart. Repeat with remaining dough.
8. Bake until edges have turned a light golden color, 14-15 minutes. Rotate and switch pan positions after 7 minutes, being careful not to let the cookies slide around. Allow cookies to cool on the sheets for 2 to 3 minutes, then transfer them to a rack. Cool fully and store in an air-tight container.

vanilla bean, peppercorns, turbinado sugar, powdered sugar, salt, unsalted butter, egg yolks, vanilla, flour

Taken from food52.com/recipes/19655-vanilla-bean-and-pink-peppercorn-icebox-cookies (may not work)