Peppery Chocolate Sablés
These are based on a delicious cookie made by my friend and former student Stephen Hoffman.
Makes about sixty cookies
10 tablespoons (1 1/4 sticks) unsalted butter, softened
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 large egg white
2 cups all-purpose flour
1/2 cup alkalized (Dutch process) cocoa powder
1/2 teaspoon baking soda
Two cookie sheets or jelly-roll pans lined with parchment or foil.
- Use an electric mixer to beat butter with sugar, salt, cinnamon and peppers until very light, about 5 minutes on medium speed.
- Beat in egg, then egg white. Continue beating until smooth.
- Sift flour, cocoa and baking soda over batter, then stir in.
- Divide dough in half, place each half on a sheet of parchment paper and shape each into an 8-inch long cylinder. Wrap parchment around dough and chill until firm.
- Set racks in upper and lower thirds of the oven and preheat to 325 degrees.
- Slice dough every 1/4-inch and arrange cookies on prepared pans. Bake 15 to 20 minutes.