Mexican Chocolate Icebox Cookies

These cookies are a nice change of pace from your standard cookie.  It has chocolate and a little bit of spice to keep things interesting.

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INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup cocoa powder
3/4 teaspoon cinnamon
1/4 teaspoon cayenne
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 tablespoons unsalted butter, room temperature
1 cup sugar
1 1/2 teaspoon vanilla extract
1 egg

DIRECTIONS

1. Whisk together the flour, cocoa powder, cinnamon, cayenne, salt, and pepper in a medium bowl.
2. In a large bowl, cream together the butter and sugar. Beat in the vanilla and egg. Gradually add the dry mixture to the wet ingredients and mix until the flour is fully incorporated. Using lightly floured hands, divide the dough in half and roll each piece into a log (about 8 inches long). Wrap tightly in wax paper or plastic wrap and freeze for at least 2 hours (place wrapped dough in two tall glasses while freezing to help it keep its shape). Dough will last for 6 weeks in the freezer.
3. When ready to use, preheat the oven to 375°F. Slice the frozen dough in rounds (about 1/4 inch thick) and place on baking sheets. Bake cookies for 8-10 minutes or until firm at the edges.

Recipe from Dinner: A Love Story Cookbook