Spicy Mexican Cookies (chocolate)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 3/4 cup cocoa powder
• 3/4 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups butter, room temperature
• 1 cup sugar
• 1 1/2 teaspoons vanilla extract
• 1 egg

Recipe

• 1 in a medium bowl whisk together the flour, cocoa, cinnamon, cayenne, salt and pepper.
• 2 in a large bowl, use an electric mixer to cream the butter and sugar. add the egg and vanilla and mix until light and fluffy.
• 3 slowly add the dry ingredients until they are fully blended into the dough and no traces of the flour mix remain.
• 4 divide the dough in two and roll each half into a log that’s 9 inches long. wrap each log tightly in plastic wrap and place in the freezer overnight or a minimum eight hours (if you're not interested in baking the whole batch at once, the dough will keep up to six weeks in the freezer).
• 5 having been frozen, the dough will require a small amount of effort to cut through. with a sharp knife, cut 1/3â€? cookies from the dough. bake at 375° f for 8-10 minutes or until edges are firm. allow cookies to cool 30 seconds to a minute then transfer to a wire rack to cool.