Chocolate-Dipped Pepper Biscuits

• 1/2 cup flour
• 18 teaspoon salt
• 18 teaspoon baking powder
• 1/2 teaspoon black peppercorns, cracked
• 4 tablespoons unsalted butter, plus 1 tablespoon for cookie sheets
• 13 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk, plus an additional 1/4 cup for the chocolate dip
• 2 ounces bittersweet chocolate

1. Preheat oven to 325 degrees.
2. Mix the flour, salt, baking powder and pepper in a bowl.
3. Set aside.
4. Grease 2 cookie sheets with 1 tablespoon of the butter.
5. Cream the remaining butter.
6. Gradually add the sugar and continue beating until incorporated.
7. Add the egg, vanilla and 1 tablespoon milk.
8. Add the flour mixture all at once.
9. Beat until smooth.
10. Drop a heaping teaspoonful of dough onto the cookie sheets.
11. Shape it into thin strips, 2 inches long.
12. Bake until golden brown, about 10 to 15 minutes.
13. Set aside to cool.
14. Place a rack on top of a cookie sheet.
15. Set aside.
16. Melt the chocolate and milk together in a double boiler over low heat.
17. Stir until blended.
18. Dip the tip of each cookie into the melted chocolate.
19. Lay each cookie on the rack.
20. Refrigerate until the chocolate hardens, about 10 minutes.

flour, salt, baking powder, black peppercorns, unsalted butter, sugar, egg, vanilla, milk, bittersweet chocolate

Taken from cooking.nytimes.com/recipes/4099 (may not work)