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Ingredientes
- 1 c. All purpose flour
- 1/2 c. Unsweetened Dutch Process cocoa pwdr, plus
- 1 Tbsp. Unsweetened Dutch Process cocoa pwdr
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/2 c. Brown sugar, plus
- 1 Tbsp. Brown sugar
- 1/2 c. Granulated sugar, plus
- 1 Tbsp. Granulated sugar
- 3 Tbsp. Sweet butter, slightly softened
- 3 Tbsp. Stick margarine
- 1/2 tsp Grnd cinnamon
- 1 pch (Generous) of grnd black pepper
- 1 pch (Generous) of cayenne pepper
- 1 tsp Vanilla
- 1 x Egg white
Direcciones
- 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 till creamy. Add in sugars mix, cinnamon, peppers, and vanilla. Beat on high speed for about one minute. Beat in egg white. Stop the mixer. Add in the flour mix. Beat on low speed just till 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 possibly twist ends of paper without pinching or possibly flatting the log. Refrigerateat least 45 min, or possibly till needed.
- Place oven racks in the upper and lower third of the oven preheat to 350 degrees. Line cookie sheet with parchment paper or possibly 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 min. 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 cold. Allow cookies to cold completely before storing or possibly stacking. Store in an airtight container up to two weeks, or possibly freeze up to 2 months.
- Yield: 40 to 45 cookies
