Sift/sieve the flour into a bowl and add a pinch of salt. Set aside.
Line baking sheet with parchment paper.
Pre-heat the oven to 325F degrees.
Put the butter (if using unsalted butter then ADD a pinch of salt to it) into a medium-size mixing bowl and mash it with a fork until it is creamy and without lumps. Keep butter cold. If butter starts to get too soft put the bowl into the fridge for 5 - 10 minutes to cool it, then take it out and mash quickly again until smooth and creamy with no lumps.
Add the sugar and mix it in well. Add the ground pink peppercorns and mix well.
Add the salted flour 1 Tablespoon at a time - mixing it in with the fork to start with. Switch to hand kneading it when it becomes difficult to do with fork. Again... keep it cold. Place in refrigerator if it becomes too soft.
Knead well until all flour in incorporated. The longer you knead, the better developed the flavor will be. Shoot for 10 minutes. Don't allow the mixture to become too warm from your hands heat while kneading.
Shape the dough to about 1/2 inch thick or perhaps even slightly thicker. This sounds very thick but it is important. If you go thinner it will affect the texture, and amazingly, the taste).
Carefully use cookie cutters to swiftly press down into well chilled dough. Dough can be QUITE crumbly, which is a good thing. I found that if you use a plunger cookie cutter, you can cut into dough, then press the plunger to compact the dough, and easily transfer the dough to the cookie sheet for baking.
Traditional Shortbread is pressed into a round shape then scored lightly (to about halfway downwards to bottom of the tray) into eight equal segments.
Bake until golden brown for about 25 to 45 minutes at 325F degrees. Do keep an eye on it! Baking time depends on size of cookie. Cook until it's just starting to darken round the edges.
Sprinkle liberally with sugar and additional ground pink peppercorn.