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
Ingredients
-
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
- 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.