Ingredients

1 cup dry vermouth
2 cups all-purpose flour
1 teaspoon baking powder
Freshly ground black pepper
1/2 teaspoon salt
1/2 cup butter (no substitutions), softened
1/4 cup vegetable shortening
1/2 cup sugar
1 large egg white, beaten with 1 tablespoon water

Method

1. Bring wine to boil in small saucepan over high heat.
2. Cook until reduced to 1/4 cup, 8 to 10 minutes. Cool to room temperature.
3. Meanwhile, combine flour, baking powder, 3/4 teaspoon of the pepper and the salt in medium bowl.
4. Beat butter, shortening and sugar in mixer bowl until light and fluffy. Blend in cooled wine. Add dry ingredients; beat 1 minute. (Dough will be sticky.)
5. Divide dough. Spoon each half onto a sheet of plastic wrap; shape each into 10×1-inch log. Wrap and freeze overnight.
6. Heat oven to 350 degrees F.
7. Cut frozen logs into 1/4-inch-thick slices and place on ungreased cookie
   sheets. Brush tops of dough with beaten egg white mixture. Grind additional pepper on top.
8. Bake 12 minutes or until edges are golden, switching position of cookie sheets halfway through baking. Cool completely on cookie sheets. Store at room temperature up to 1 month.