Parmesan Shortbread With Fennel And Sea Salt

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1 cup (2 sticks) unsalted butter, room temperature

1/2 cup powdered sugar

1 teaspoon freshly ground black pepper

3/4 teaspoons kosher salt

2 cups all-purpose flour plus more

1 cup finely grated Parmesan (about 2 ounces)

1 tablespoon fennel seeds

1 teaspoon Maldon sea salt or other coarse salt

2 tablespoons extra-virgin olive oil

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