Using a mortar and pestle, grind the peppercorns. Combine 1 tsp of the peppercorns with the granulated sugar and set aside.
Add the corn starch, flour and 1 ½ tsp pink peppercorns until a dough forms. Roll the dough into a log, wrap with plastic wrap and refrigerate for one hour.
Preheat oven to 350 F. degrees
Cut the log into even slices, 18 to 24 depending on the thickness. Whatever thickness you prefer, ensure that they are the same.
Sprinkle the peppercorn/sugar mixture on top of each cookie.
Bake the cookies on a parchment lined cookie sheet for 15 to 20 minutes until lightly brown.
