Caballero Chocolate Chile Cookies
1-1/2 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon red chili flakes
1/2 cup unsalted butter
1 cup brown sugar
1 large egg
1 teaspoon vanilla extract
Combine first seven ingredients in a medium bowl. Mix thoroughly and set
aside. In another mixing bowl, beat the butter and brown sugar until light
and creamy. Add the egg and vanilla extract, and beat until fluffy.
Gradually stir in the flour mixture. Put dough on waxed paper. Shape and
roll the dough into an elongated jelly roll. Wrap tightly in waxed paper and
chill.
Preheat oven to 375 degrees. Cut slices thin and place about 1 inch apart on
ungreased baking sheet. Bake for 10-12 minutes.
Makes 2 dozen.
Approximate values per serving (based on 24 servings): 95 calories, 4 g fat,
18 mg cholesterol, 2 g protein, 13 g carbohydrates, 1 g fiber, 28 mg sodium,
38 percent calories from fat.