From the Winter 2014 issue of Sweet Paul.


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Makes about 4 dozen

You will need:



11⁄2 cups all purpose flour

1⁄3cup Dutch-processed cocoa powder

3⁄4 teaspoon cinnamon, ground

1⁄2  teaspoon cayenne pepper

1⁄2  teaspoon salt

1⁄4 teaspoon baking soda

11⁄2 sticks unsalted butter, at room temperature

3⁄4 cup sugar

1 egg white

1 teaspoon vanilla extract

demerara sugar, for rolling


  1. Whisk together the first 6 ingredients.
  2. Beat butter and sugar until light and fluffy.
  3. Add egg white and vanilla and beat to combine. Scrape down sides of bowl.
  4. Add the flour mixture and stir just until combined.
  5. Turn dough onto a lightly floured surface.
  6. Dust your hands with flour and shape into a disc.
  7. Cut disc in half and shape each into logs about 8” long and 11⁄2” in diameter.
  8. Roll in demerara sugar and wrap well with plastic wrap.
  9. Refrigerate until completely chilled, at least 4 hours or up to overnight.
  10. Preheat oven to 350oF.
  11. Line baking sheets with parchment paper.
  12. Cut into 1⁄4” slices and arrange cookies on baking sheets 1” apart.
  13. Bake, in batches if necessary, until cookies are soft but dry. This will take about 9 minutes.
  14. Transfer to a wire rack and let cool completely.

TIP:

Photography by PHOTOGRAPHY by Linda Xiao | FOOD STYLING+RECIPES by Molly Shuster | PROP STYLING by Maeve Sheridan

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