Mexican Chocolate Icebox Cookies

Written by Kimberly Hartwell

| Print | E-mail

1 1/2 cups sifted flour
3/4 cup unsweetened cocoa powder
1/4 tsp salt
3/4 tsp cinnamon
generous pinch of ground black pepper
generous pinch of cayenne papper

12 Tbls (1 1/2 sticks) butter
1 1/2 tsp vanilla
1 cup sugar
1 large egg

Sift first 6 ingedients together and set aside. In large electric mixing bowl cream the butter. Add vanilla and sugar and beat thoroughly. Beat in the egg, then on low speed gradually add dry ingredients. If dough starts to crawl up beaters, finish mixing with spatula.

Lightly flour large board or counter. Turn the dough onto the board. Lightly flour hands and then shape the dough into a cylindar about 10 inches long and about 2 inches in diameter. Wrap the cylinder of dough in wax paper and place in freezer until firm. (You can also keep it frozen til ready to bake).

Preheat oven to 375. Unwrap dough and place on cutting board. With sharp knife, cut into 1/4 slices. Place slices on cookie sheet. Bake 10-11 minutes. Be sure not to burn cookies - watch carefully. Let them cool for a few seconds on cookie sheet and remove. Store airtight. Makes approximately 40 cookies.