Mexican Chocolate Icebox Cookies

• 1 1/2 cups flour
• 3/4 cup natural cocoa powder
• 1/2 teaspoon salt
• 1/4 teaspoon finely ground black pepper
• 1/2 teaspoon cayenne
• 1 teaspoon cinnamon
• 12 tablespoons unsalted butter
• 1 1/2 teaspoons vanilla
• 1 cup sugar
• 1 egg

1. Sift together flour, cocoa, salt, pepper, cayenne and cinnamon.
2. In a large bowl, cream the butter. Add vanilla, sugar, and beat thoroughly. Beat in egg and gradually add dry ingredients. Blend only until mixed.
3. Turn dough out on lightly floured cutting board/silpat/counter and -- oh yeah: flouring your hands is a good idea too -- shape dough into a cylinder about 10 inches long and two inches in diameter. Wrap cylinder in wax paper and place in freezer until firm, about 20 minutes.
4. Preheat oven to 375. Unwrap dough and cut into slices 1/4-inch thick. Place about 1 1/2 inches apart on ungreased cookie sheet. Bake about 10 to 11 minutes. Cookies are done when they are firm to touch.

flour, natural cocoa, salt, ground black pepper, cayenne, cinnamon, unsalted butter, vanilla, sugar, egg

Taken from food52.com/recipes/3117-mexican-chocolate-icebox-cookies (may not work)