1/4teaspooncayenne powder (plus extra for sprinkling on top, optional)
2sticks (8 oz.) unsalted butter, softened
1teaspoonpure vanilla extract
1cupdark chocolate chips
In a medium bowl, combine Bob’s Red Mill All-Purpose Flour, cocoa powder, cinnamon, nutmeg, salt, and cayenne. Set aside.
In a stand mixer fitted with the paddle attachment, cream butter, powdered sugar, and vanilla extract until smooth.
Gradually add flour mixture and mix on low until combined. Dough will be thick.
On wax paper or parchment paper, form into a 12- to 14-inch log and freeze at least 30 minutes or until firm.
When ready to bake, preheat oven to 350°F. Using a sharp knife, cut the shortbread dough into 1/4-inch slices, and place on parchment lined baking sheets. Bake for 13-15 minutes.
Cool for 5 minutes, remove from baking sheet onto cooling rack. Let cool completely.
Place a heat-safe bowl (I recommend glass!) on top of a pan with an inch or two of water in it. Place chocolate chips in bowl. Heat on stove over medium heat, stirring chocolate until melted. Dip cookies in chocolate and return to a parchment paper lined baking sheet to harden. If desired, sprinkle with more cayenne before chocolate has set.
When chocolate has hardened, store in a tightly covered container.
If you freeze the dough for longer than 30 minutes, you may have to let it set out at room temperature for 30 minutes or so to achieve uniform slices.
Yield of this recipe will depend on how thickly you slice the cookies.
Instead of dipping the cookies into dark chocolate, try dipping them into melted white chocolate, and sprinkling with red or green sugar, for a more festive appearance.