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Author Notes: This recipe is based on one my mom used to make regularly. I increased the spices for more of kick and swapped Dutch cocoa for natural --I like Scharffenberger's -- for a richer cookie. They're perfect for carving into hearts for Valentine's Day and the dough keeps well in the freezer. - Midge
Makes couple dozen
- 1 1/2 cups flour
- 3/4 cup natural cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon finely ground black pepper
- 1/2 teaspoon cayenne
- 1 teaspoon cinnamon
- 12 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla
- 1 cup sugar
- 1 egg
- Sift together flour, cocoa, salt, pepper, cayenne and cinnamon.
- In a large bowl, cream the butter. Add vanilla, sugar, and beat thoroughly. Beat in egg and gradually add dry ingredients. Blend only until mixed.
- Turn dough out on lightly floured cutting board/silpat/counter and -- oh yeah: flouring your hands is a good idea too -- shape dough into a cylinder about 10 inches long and two inches in diameter. Wrap cylinder in wax paper and place in freezer until firm, about 20 minutes.
- Preheat oven to 375. Unwrap dough and cut into slices 1/4-inch thick. Place about 1 1/2 inches apart on ungreased cookie sheet. Bake about 10 to 11 minutes. Cookies are done when they are firm to touch.
- This recipe was entered in the contest for Your Best Chocolate & Spice
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