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
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Ingredients
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1 1/2 cups
flour
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3/4 cup
natural cocoa powder
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1/2 teaspoon
salt
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1/4 teaspoon
finely ground black pepper
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1/2 teaspoon
cayenne
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1 teaspoon
cinnamon
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12 tablespoons
unsalted butter
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1 1/2 teaspoons
vanilla
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1 cup
sugar
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1
egg
Directions
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Sift together flour, cocoa, salt, pepper, cayenne and cinnamon.
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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.
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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.
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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.
I’m a journalist who’s covered everything from illegal logging in Central America to merit pay for teachers, but these days I write mostly about travel. I’ve been lucky enough to find myself in some far-flung locales, where poking around markets and grocery stores is my favorite thing to do. Cooking, especially baking, is my way of winding down after a long day; there’s nothing like kneading bread dough to bring you back to earth.
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