Chocolate Cayenne Cocktail Cookies

• 1 ½ cups of flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon cayenne pepper
• ½ teaspoon sea salt/kosher salt
• 1 cup (2 sticks) unsalted butter
• Room temperature & cubed
• ⅓ cup confectioners sugar
• 1 large egg yolk
• Maldon salt or fleur de sel (for sprinkling)
• 2 tablespoons granulated sugar

Prepare Dough

1. Whisk together flour, cocoa powder, cayenne pepper & salt

2. Beat together butter, confectioners sugar & granulated suugar until creamy

3. Gently mix in flour mixture until just moistened

4. Lightly flour work surface

5. Turn out dough and knead until workable - 5-6 kneads/turns

6. Divide dough in half & form each into discs with hands

7. Roll each disc between parchment paper - about ¼” thick

8. Place rolled out dough in refrigerator, on a flat surface, like a cookie sheet, for at least an hour, until firm

When ready to bake

1. Preheat oven to 350℉

2. Line baking sheet with parchment paper

3. Cut out desired shape

4. Place cookies on sheet about 1” apart - they will not spread very much

5. Sprinkle with a but of maldon salt

6. Bake for 13-15 minutes until firm

-rotate sheets halfway through.

*Rolled out dough will last up to 2 weeks in refrigerator.