1In a large bowl, cream butter, sugar and flour til fluffy. add one egg and vanilla and blend well. Fold in the flour and mix to a dough like consistency. Refrigerate dough for two hours.
2Remove dough from refrigerator and roll out to about 1/4 inch thick. Sprinkle liberally with black pepper, pressing it gently into the dough with the rolling pin. Cut out dough with cookie cutter and place on baking paper. Refrigerate for 30 minutes.
3Make an egg wash by beating one egg with a little water. Brush the egg wash over cookies and sprinkle lightly with sugar. Bake at 325 for 5 to 7 minutes.
From Splendido's, in The Emarcadero, San Francisco