Chocolate Pepper Cookies
Author/Submitted by: email@example.com (Carol Miller-Tutzauer)
(3 sticks) unsalted butter
sifted all-purpose flour
unsweetened cocoa powder
freshly ground black pepper
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
mixed; if dough seems too soft, add up to 1/4 cup more flour. Shape into a
flattened round, wrap, and refrigerate at least 1 hour.
Preheat oven to 350 deg F. and line baking sheets with parchment paper. On
a well-floured board, roll out the dough until 1/8 inch thick. (It's best
to divide and roll out a quarter or third of the dough at a time, leaving
the remainder in the refrigerator. Try to be careful not to get the flour
dusted on the top of the dough as the cookies are not quite as pretty
then.) Cut dough into shapes and set 1 to 2 inches apart on baking sheets.
Leftover dough can be rolled and cut once more. Bake for 8 to 10 minutes,
or just until crisp; do not allow to darken. Cool on racks.
Melt the chocolate and drizzle over the cooled cookies in a haphazard
fashion; allow to harden completely before serving.