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Directions:
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Makes about 15
The cayenne pepper and black pepper give a gentle sensation of heat to these chocolate cookies. Be sure not to over bake the cookies; they should be slightly soft inside.
Beat with an electric mixer:
1 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
Add and mix completely:
1 large egg
1 teaspoon vanilla extract
Sift together, then add and mix just until completely incorporated:
2 1/2 cups all purpose flour
2/3 cup cocoa
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
Wrap the dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll the dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters; then transfer the cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until the surface of the cookies looks completely dry and set. Let the cookies cool slightly on the sheets; then transfer to a wire rack to cool completely. Drizzle with melted chocolate (dark, milk, or white), if desired, before serving.
Enjoy!
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