TWD: Salt and Pepper Cocoa Shortbread

Today it is my turn to host TWD! As we near the end of the book I was lucky enough to be chosen to pick a SECOND time. I am a huge fan of salt and pepper (and all condiments, come to think of it!). I usually sprinkle so much pepper on my bagel and cream cheese that you can't even see the cream cheese. No exaggerating.

These cookies really intrigued me and I'm happy to report that they were well received. Most people could not even distinguish the presence of the pepper, so it was really more like cocoa shortbread with a little "je ne sais quoi". I also dunked mine in a bowl of sugar before baking to give them a sugar-coated finish. To all the other Tuesdays with Dorie Bakers, thank you for taking the pepper challenge and baking along with me this week. This week is a bit of blur for me as my boyfriend and I count down to our long-awaited New York trip (leaving in 4 days!!!)

Salt and Pepper Cocoa Shortbread
"Baking" by Dorie Greenspan

1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
2 sticks unsalted butter, at room temperature
2/3 cup confectioners sugar
1 large egg yolk
1/2 tsp fine sea salt
1/4 tsp ground pepper
1 tsp vanilla extract

Mix the flour and cocoa together in a bowl and set aside. With an electric mixer beat the butter until smooth and add in the sugar, continue to beat until they incorporate. Add the yolk, salt, pepper and vanilla, beat until smooth. Add the flour and cocoa mixture in a few separate additions. Mix until combined.

Turn the dough out onto your workspace and divide the dough in half. You want to roll 2 six inch logs, wrap in plastic wrap and place in the refrigerator for 4 hours.

Once the dough has chilled cut the logs into 1/2 inch rounds (you will end up with 24 cookies) bake for 12-15 minutes in a 350 degree until firm. Let them cool a minute on the hot trays before moving to cooling racks.