MEXICAN CHOCOLATE FREEZER COOKIES

MEXICAN CHOCOLATE FREEZER COOKIES image

Number Of Ingredients 9

1.5 cups flour
3/4 cup unsweetened cocoa - prefer dutch process
3/4 ts. cinnamon
1/4 ts salt
pinch each of black pepper and cayenne
3/4 cup butter, softened
1 1/2 tsp vanilla extract
1 cup sugar
1 egg

Steps:

Mix flour, cinnamon, salt, pepper, cayenne and cocoa; set aside In a large bowl, cream butter, vanilla, sugar until thoroughly mixed. Bet in egg. Gradually add dry ingredients only until mixed. Gather dough into a ball and wrap in waxed paper. CHILL 30 minutes ON a lightly floured surface, with lightly floured hands, shape dough into cylinder 10 inches long and 2 inches in diamter. Wrap in waxed paper, FREEZE until firm enough to slice (approx 1 hour. at this point instead of freezing you can put the rolls into the fridge for as long as a couple of weeks) Heat over to 375 With sharp knife cut in 1/4 inch thick slices. Place 1.5 inches apart on ungreased cookie sheets. Bake 10 minutes or until cookies feel almost firm. Cool on wire rack.