Mexican Chocolate Cookies

Alice Medrich's recipe, made by Pamela Hamilton for our Cookie Exchange Dec 2007

Makes 40 to 45 cookies.

1 cup all-purpose flour (5 ounces)

½ cup plus 1 Tbs unsweetened Dutch process cocoa

¼ tsp baking soda

¼ tsp salt

½ tsp ground cinnamon

pinch of black pepper

pinch of cayenne pepper

½ cup plus 1 Tbs light brown sugar

½ cup plus 1 Tbs granulated sugar

3 Tbs unsalted butter, at room temperature

3 Tbs stick margarine

1 tsp vanilla extract

1 egg white

1. Combine the flour, cocoa, baking soda, salt, cinnamon, pepper and cayenne in a medium bowl and mix thoroughly with a whisk. Set aside. Combine the sugars in a small bowl and mix well with your fingers, pressing out any lumps. (If lumps are stubborn, process in a food processor for a few seconds.) Set aside.

2. In a medium mixing bowl, beat the butter and margarine until creamy. Add the sugar mixture an vanilla. Beat on high speed for about 1 minute. Beat in the egg white. On low speed, beat in the flour mixture just until incorporated. Gather the dough together with your hands and form into a neat 9- to 10-inch log. Wrap in wax paper and chill for at least 45 minutes, or until needed. Cookies may be prepared to this point and refrigerated for up to 3 days or rewrapped in foil or plastic and frozen for up to 3 months.

3. Place racks in the upper and lower third of the oven and preheat to 350 F. Line the cookie sheets with parchment paper or aluminum foil.

4. Use a sharp knife to slice rounds of chilled dough a scant ¼ inch thick. Place 1 inch apart on the cookie sheets. Bake for 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about half way through. Cookies will puff and crackle on top, then begin to settle down slightly when done. Use a metal spatula to transfer cookies to a rack. Cool cookies completely before storing or stacking. Cookies may be stored, airtight, for up to 2 weeks or frozen for up to 2 months.