Bret's Black Pepper Butter cookies with Chocolate Drizzle

Cookies
2 1/4 cups all-purpose flour
1/2 c. dark brown sugar
1 c. sweet unsalted butter, softened
1 large egg
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1/2 tsp salt
1 1/2 - 2 tsp fresh ground black pepper
extra sugar, for dipping glass
Directions:

1
Mix all ingredients (except for the extra sugar for dipping the glass) together.

Roll into balls of 1 to 1/12 inch size.  Place on cookie sheet.

Use a flat-bottomed glass that has been dipped into sugar to flatten each dough ball on the cookie sheets.

Bake in a preheated 350 F (or 180 C) oven for 9-10 minutes or until lighly browned on the edges- do not overbake.

Remove to wire racks to cool.

Drizzle
1 c. chocolate chips
4 tsp coconut oil or shortening (non-hydrogenated)

Method:
melt chocolate and oil/shortening in a double boiler on soft heat.  Stir till smooth.

Arrange cookies on wax paper and then drizzle chocolate with a spoon until all chocolate is used.  Sprinkle with colored mini-non-pareils.