Ingredients
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1/2 cup butter, softened
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1 cup sugar
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1 1/2 teaspoons baking powder
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1/2 teaspoon finely ground black pepper
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cloves
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1/2 teaspoon ground cinnamon
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1/4 teaspoon cayenne
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1 tablespoon milk
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2 cups all-purpose flour
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medium-grind black pepper
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10 ounces bittersweet chocolate
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1 tablespoon shortening
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1 egg
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1/2 teaspoon red chili powder
Instructions
- With an electric mixer on medium beat butter.
- Add sugar, baking powder, ground chili, the 1/2 tsp finely ground pepper, ginger, clove, cinnamon, and cayenne.
- Beat until combined.
- Add egg and milk. Mix well.
- Beat in as much flour as possible, stir in remaining flour. If necessary knead dough to blend.
- Shape dough into a ball and divide in half. Shape each into a 6 1/2-inch long roll. Wrap in plastic and chill 4 to 24 hours.
- Preheat oven to 375°F.
- Cut rolls into 1/4-inch slices.
- Place 1-inch apart on an ungreased cookie sheet.
- Sprinkle with medium ground pepper.
- Bake 8 to 10 minutes until edges are golden.
- Melt chocolate and shortening in a small sauce pan on low. Dip slightly cooled cookies half way into chocolate, let set on waxed paper.