These are the most delicious chocolate cookies, especially if made with a good quality cocoa. The hint of pepper, though not recognizable, gives a slight bit of zip to the cookie.

1 1/2	C (3 sticks)	Unsalted butter
1 1/4	C	Sugar
2	lg	Eggs, lightly beaten
3	C	Sifted all-purpose flour
1 1/2	C	Unsweetened cocoa powder
1/4	tsp	Freshly ground black pepper
	pinch of	Cayenne pepper
1	tsp	Ground cinnamon
4-6	oz	Semisweet chocolate, for decoration

• Cream the butter and sugar. Add the eggs and beat until fluffy.
• Sift together the dry ingredients. Add to the butter mixture and beat until well mixed; if dough seems too soft, add up to 1/4 cup more flour.
• Shape into a flattened round, wrap, and refrigerate at least 1 hour.
• Preheat oven to 350 degrees F. and line baking sheets with parchment paper.
• On a well-floured board, roll out the dough until 1/8 inch thick. (It's best to divide and roll out a quarter or third of the dough at a time, leaving the remainder in the refrigerator. Try to be careful not to get the flour dusted on the top of the dough as the cookies are not quite as pretty then.) Cut dough into shapes and set 1 to 2 inches apart on baking sheets. Leftover dough can be rolled and cut once more.
• Bake for 8 to 10 minutes, or just until crisp; do not allow to darken. Cool on racks.
• Melt the chocolate and drizzle over the cooled cookies in a haphazard fashion; allow to harden completely before serving.

  Yield: 3-4 dozen