COMBINE flour, cocoa, baking soda and salt in medium bowl. Combine brown sugar, granulated sugar, cinnamon, black pepper, cayenne and vanilla in large bowl. Add shortening to sugar mixture; cream together using electric mixer. Beat in egg. Add flour mixture. Beat on low speed just until incorporated.
GATHER dough with hands and form into a 9 to 10-inch long round log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flattening the log. Chill at least 45 minutes.
PLACE oven racks in upper and lower third of oven. Heat oven to 350ºF. Line cookie sheet with parchment paper or aluminum foil.
SLICE rounds of chilled dough a scant 1/4-inch thick using a sharp knife. Place 1 inch apart on prepared baking sheets.
BAKE 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through.
REMOVE cookies to wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months
Nutrition
Serving size
(1 cookie)
Calories 70
Calories from Fat30g
Total Fat 3g
Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 5mg
Sodium 35mg
Potassium 0mg
Total Carbohydrates 11g
Dietary Fiber 1g
Sugars 7g
Protein 1g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
