I’ve been baking more often and usually out of Yassy Arefi’s Snacking Cakes and Snacking Bakes books.
They’re a typical shortbread, but with a mild olive oil as the fat instead of butter, making these vegan. There is a little extra fine sea salt in the dough as well as freshly ground pepper. Before baking there is a tablespoon of granulated sugar, 1/4 tsp of flake sea salt, and more freshly ground pepper sprinkled on top. They are not especially salty, but they are a very nice combination of sweet and savory. Not a flavor profile for everyone, but I love 'em!
This one is from Snacking Bakes. And the quickest/easiest I’ve made from the books.