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Categories:Viewed: 22 - Published at: 3 years ago
Ingredients
- 1 1/2 C sifted flour
- 3/4 C unsweetened cocoa powder (preferably Dutch processed); usually use Scharffenberger
- 1/4 t salt
- Generous pinch finely ground black pepper
- Generous pinch of cayenne
- 3/4 t cinnamon
- 6 oz. (1 1/2 sticks) sweet salted butter
- 1 1/2 t vanilla extract
- 1 C granulated sugar
- 1 lg egg
Method
- Sift together all dry ingredients. Set aside. Cream butter. Add vanilla and sugar. Beat in egg. Then gradually add dry ingredients. (I often end up doing the final mixing with my hands.)
- Lightly flour a large board. Roll dough into a log that's 10" long and 2" diameter. Wrap in wax paper. Freeze until firm (at least 1/2 hour).
- 375 degrees. Adjust racks into thirds. Cut dough into 1/4" slices. (To keep the sliced disks in round shape as you cut, roll the log forward a bit with every other slice.
- Bake on ungreased cookie sheet, at least 1 inch apart for 9-11 minutes. (I usually do a small batch first to set the ideal time. You want the bottoms to be just a little bit dark, not toasty. They'll finish baking/setting as they cool.) NOTE: Two trays for 4 mins, then switch them for another 5 mins. Let them cool before moving from tray; remove with spatula.
