Preheat oven to 425°F Grease two cookie sheets, and set aside.

Combine the flour and white pepper in a food processor.

Add shortening and pulse until coarse crumbs. Add sauerkraut and pulse until it comes together in a ball.

Transfer to a floured surface.

Now, you can either pinch off tablespoon size bits and flatten with the bottom of a glass, or, flatten just so much and transfer to a greased cookie sheet, and flatten more there. When it is in the cookie sheet, you can pre-mark with a cookie cutter (shortbread cutter)the shapes you desire.

Bake for 10 minutes at 425F, then reduce to 350F and bake for another 10 - 15 minutes, or until golden brown and crispy.

Let cool, then store in an air-tight container.