Bruce Barone

I am busy making cookies for Christmas.

These are so delicious!

Ingredients

• 1-1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder, sifted
• 3/4 teaspoons cinnamon, ground
• 1/4 teaspoons kosher salt
• 1/8 teaspoons black pepper, freshly ground
• 1/4 teaspoons dried chipotle pepper, ground (can substitute one-eighth teaspoon cayenne or smoked paprika)
• 6 ounces unsalted butter, softened
• 1 cup sugar, granulated
• 1 egg
• 1-1/2 teaspoons pure vanilla extract
• 2/3 cup sugar crystals, (or granulated sugar)
• parchment paper

Directions

Step 1

Preheat oven to 325°F.

Step 2

Cut out parchment to exactly fit the baking sheet.

Step 3

In a small bowl, sift together the flour, cocoa, cinnamon, salt, black pepper and chipotle pepper.

Step 4

Using an electric mixer, cream the butter and sugar for 3 minutes. Add the egg and vanilla and mix until blended. Add the dry ingredients and beat on low speed just until incorporated (don’t over-mix).

Step 5

Shape the dough into a 12-inch log and wrap in parchment or plastic wrap. Put dough in freezer for 10 minutes to firm the dough. Put sugar crystals in a 9×13-inch baking dish. Roll the dough log in the sugar, pressing sugar into the dough to coat the log evenly.

Step 6

Cut the log into half-inch slices and bake on parchment-lined baking sheets until cookies are no longer soft to the touch, about 10 minutes. Let them rest on the baking sheet for about 1 minute to firm them, then transfer to a rack with a metal spatula.

Step 7

Cool completely, and serve cookies on a platter.

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.