Mexican Chocolate Icebox Cookies
1 1/2 cups all purpose flour
3/4 cup cocoa powder
3/4 tsp ground cinnamon
1/2 tsp cayenne
1/4 tsp salt
1/4 tsp freshly ground black pepper
12 tbsp butter, room temperature
1 cup sugar
1 1/2 tsp vanilla extract
Sift together flour, cocoa, cinnamon, cayenne, salt and pepper in a medium bowl.
In a large bowl, cream together butter and sugar. Beat in vanilla extract and egg. Gradually add flour mixture until dough is uniform in color and no unmixed flour remains. Best way is by hand, messy but fun.
Shape in two 9" long logs and wrap tightly in plastic wrap or foil. Make sure your wrapping is airtight.
Freeze overnight or up to 6 weeks.
When ready to use, preheat your oven to 375F. Slice cookie dough and bake for 8-10 minutes. Cookies should feel a bit firm at the edges. Store in an airtight container when cool.
Makes 4 dozen