Three-Pepper Spice Cookies

From https://www.washingtonpost.com/recipes/three-pepper-spice-cookies/11291/

SERVINGS: 48 COOKIES
INGREDIENTS

8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon finely ground white pepper
1/2 teaspoon finely ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
1 large egg
1 tablespoon whole or low-fat milk
2 cups flour

Medium-grind black pepper, for sprinkling

6 ounces bittersweet chocolate (70 percent is good), coarsely chopped
1 tablespoon vegetable shortening

DIRECTIONS
Make cookies in usual butter-based cookie order.

Divide the dough in half; shape each half into a 6-inch log and wrap
tightly in plastic wrap. Refrigerate for 4 hours or up to overnight.


Preheat the oven to 375 degrees.

Unwrap 1 log at a time and cut into 1/4-inch-thick slices, reshaping
them as needed as you place them at least 1 inch apart on the baking
sheet. Sprinkle the tops with the medium-grind black pepper (to
taste).

Bake for 8 to 9 minutes, until the bottoms are just starting to
brown. Do not overbake.

Let the cookies cool on the baking sheet for 1 minute, then transfer
them to a wire rack to cool while you prepare the chocolate for
dipping.

What I do:

Melt some chocolate chips. Use a pastry brush and paint it onto the
tops of the cookies. 

Original directions:

Combine the chocolate and shortening in a medium heatproof bowl; place
over a medium saucepan containing a few inches of water. Heat over
medium heat, stirring once the chocolate has started to soften. Stir
until smooth; remove from the heat.

Lay a sheet of wax paper on the counter. Dip the cookies in the
chocolate to your liking (cover one-quarter or half of the cookie),
allowing any excess chocolate to drip back into the bowl; place the
dipped cookies on the wax paper as you work.