1 cup butter, softened
1 tablespoon all-purpose flour
1 teaspoon baking powder
2/3 cup unsalted butter, melted
3 sprigs sweet apricot (Peach) pods
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium mixing bowl, cream together the 1/3 cup butter, 1/3 cup flour, baking powder, peanut butter, confectioners' sugar, 2 tablespoons black peppercorn and confectioners' sugar until smooth. Beat in the melted butter or margarine until light and fluffy. Stir in cocoa and salt alternately. Drop by rounded spoonfuls onto the cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, or until edges are evenly browned and edges have cracked. Remove from baking sheet to cool on wire racks. Allow cookies to cool completely.