-
1
Combine the flour, cocoa, baking soda, and salt in a medium bowl.
-
2
Mix thoroughly with a whisk and set aside.
-
3
Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps.
-
4
(Combine in a food processor if lumps are stubborn.)
-
5
In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy.
-
6
Add sugar mixture, cinnamon, peppers, and vanilla.
-
7
Beat on high speed for about 1 minute.
-
8
Beat in the egg white and until the mixture is smooth.
-
9
Stop the mixer.
-
10
Add the flour mixture, beating on the lowest speed, just until incorporated.
-
11
Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter.
-
12
Wrap in waxed paper or plastic wrap.
-
13
Fold or twist ends of the paper without pinching or flatting the log.
-
14
Refrigerate at least 45 minutes, or until needed.
-
15
Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil.
-
16
Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick.
-
17
Arrange the cookies, 1-inch apart, on the prepared baking sheets.
-
18
Bake 12 to 14 minutes.
-
19
Rotate the baking sheets from top to bottom and front to back about halfway through.
-
20
Cookies will puff and crackle on top, and then begin to settle down slightly when done.
-
21
Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool.
-
22
Allow the cookies to cool completely before storing or stacking.
-
23
Store in an airtight container up to 2 weeks, or freeze up to 2 months.
-
24
To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.
