Strawberry Shortbread Icicles

Directions

1. 1
   Heat oven to 300F Line two baking sheets with parchment paper; set aside.
2. 2
   In mixing bowl, beat butter on medium for 30 seconds.
3. 3
   Add granulated sugar, preserves, vanilla, peppercorns, and salt.
4. 4
   Beat until well-combined.
5. 5
   Beat in as much flour as you can; mix the rest in by hand.
6. 6
   On lightly floured surface roll dough to 1/4 inch thickness.
7. 7
   Use a 6- to 7-inch scallop-edge tart pan to cut rounds, re-rolling and cutting as needed (will have 3-4 rounds total).
8. 8
   Using two spatulas, transfer 1 to 2 rounds to each baking sheet, spacing one inch apart.
9. 9
   Using a pizza cutter, randomly cut rounds in wedges; do not separate.
10. 10
    Lightly brush with milk and sprinkle with coarse sugar.
11. 11
    Bake 16-20 minutes until centers are set and edges begin to brown.
12. 12
    Remove baking sheets from oven.
13. 13
    Recut wedges; let cool slightly on pan.
14. 14
    Transfer to wire racks to cool completely.
15. 15
    Mix all icing ingredients, using addition milk as needed to achieve spreading consistency, and ice cooled shortbread.
16. 16
    Arrange nonpareils.