Directions
Step 1
In a medium bowl, stir collectively the cocoa powder, flour, cinnamon, cayenne, black pepper, and salt. To a stand mixer fitted with the paddle attachment, add the sugar, vanilla, and egg and beat on excessive till thick and pale, about 3 minutes. Add the butter and beat till easy, about 3 minutes extra. Utilizing your fingers, work the flour combination into the butter combination till simply mixed.
Step 2
Utilizing a bowl scraper, divide the dough in half and switch every to a big sheet of parchment. Use the parchment to squeeze and roll the dough into 2 compact 9-inch logs, twisting the ends tightly to make uniform cylinders. Freeze for no less than 8 hours, or as much as 30 days. (If freezing longer than 24 hours, cowl the paper-wrapped cylinders tightly in plastic.)
Step 3
Place racks within the higher and decrease thirds of the oven and preheat to 350°F. Unwrap and slice every dough log into ⅓-inch-thick rounds. Switch the rounds to parchment-lined baking sheets, spacing about ½ inch aside. Bake till the cookies are barely puffed with tiny cracks on the floor, 7–9 minutes. Switch the cookies to a wire rack to chill utterly.
Step 4
Place the rack of cooled cookies over a cool baking sheet. Utilizing the tines of a small fork or a pastry bag fitted with a really effective tip, generously drizzle with melted white chocolate. Put aside till the chocolate is agency. Saved in an hermetic container at room temperature, the cookies will maintain for as much as 7 days.
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In a medium bowl, stir collectively the cocoa powder, flour, cinnamon, cayenne, black pepper, and salt. To a stand mixer fitted with the paddle attachment, add the sugar, vanilla, and egg and beat on excessive till thick and pale, about 3 minutes. Add the butter and beat till easy, about 3 minutes extra. Utilizing your fingers, work the flour combination into the butter combination till simply mixed.
-
Utilizing a bowl scraper, divide the dough in half and switch every to a big sheet of parchment. Use the parchment to squeeze and roll the dough into 2 compact 9-inch logs, twisting the ends tightly to make uniform cylinders. Freeze for no less than 8 hours, or as much as 30 days. (If freezing longer than 24 hours, cowl the paper-wrapped cylinders tightly in plastic.)
-
Place racks within the higher and decrease thirds of the oven and preheat to 350°F. Unwrap and slice every dough log into ⅓-inch-thick rounds. Switch the rounds to parchment-lined baking sheets, spacing about ½ inch aside. Bake till the cookies are barely puffed with tiny cracks on the floor, 7–9 minutes. Switch the cookies to a wire rack to chill utterly.
-
Place the rack of cooled cookies over a cool baking sheet. Utilizing the tines of a small fork or a pastry bag fitted with a really effective tip, generously drizzle with melted white chocolate. Put aside till the chocolate is agency. Saved in an hermetic container at room temperature, the cookies will maintain for as much as 7 days.
