Chocolate Pepper Cookies

Pat shared this unusually good cookie recipe with us recently.  It is surprisingly good!

(makes 3 to 4 dozen cookies)

1 ½ cups unsalted butter

1 ¾ cups sugar

2 large eggs

3 cups sifted all-purpose flour

1 ½ cups unsweetened cocoa powder

¼ tsp salt

1/3 tsp freshly ground black pepper

Pinch of cayenne pepper

1 tsp ground cinnamon

4-6 oz. Semi-sweet chocolate (optional, for decoration)

Cream the butter and sugar.  Add the eggs and beat until fluffy.  Sift together the dry ingredients.  Add to the butter mixture and beat until well mixed.  If dough seems too soft, add up to ¼ cup more flour.  Shape into a flattened round, wrap, and refrigerate for at least 1 hour. 

Preheat oven to 350º F and line cookie sheet with baking paper.  On a well floured board, roll out the dough until 1/8” thick.  Cut dough into shapes and set 1-2 inches apart on baking sheets.  Leftover dough can be rolled and cut once more. 

Bake for 8 – 10 minutes, or just until crisp.  Do not allow to darken.  Cool on racks. 

Melt chocolate and drizzle over the cooled cookies in a haphazard fashion; allow to harden completely before serving.