Mexican Chocolate Cookies - flour

Method

• Combine the flour, cocoa, soda, and salt in a medium bowl.
• Mix thoroughly with a whisk.
• Set aside.
• Combine the sugars in a small bowl and mix well with fingers pressing out any lumps.
• (Process in a food processor if lumps are stubborn).
• In a medium mixing bowl, beat butter and margarine until creamy.
• Add sugar mixture, cinnamon, peppers, and vanilla.
• Beat on high speed for about one minute.
• Beat in egg white.
• Stop the mixer.
• Add the flour mixture.
• Beat on low speed just until incorporated.
• Gather the dough together with your hands and form it into a neat 9 to 10-inch log.
• Wrap in waxed paper.
• Fold or twist ends of paper without pinching or flatting the log.
• Chill at least 45 minutes, or until needed.
• Place oven racks in the upper and lower third of the oven preheat to 350 degrees.
• Line cookie sheet with parchment paper or aluminum foil.
• Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick.
• Place 1-inch apart on prepared baking sheets.
• Bake 12 to 14 minutes.
• Rotate baking sheets from top to bottom and front to back about halfway through.
• Cookies will puff and crackle on top, and then begin to settle down slightly when done.
• Use a metal spatula to transfer cookies to a wire rack to cool.
• Allow cookies to cool completely before storing or stacking.
• Store in an airtight container up to two weeks, or freeze up to 2 months.
• NUTRITIONAL INFORMATION PER COOKIE: 47 Calories; 1.8 G fat; 33 percent calories from fat; .64 G Protein; 7.6 G Carbohydrates; 2.1 Mg Cholesterol.