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1
Combine the flour, cocoa, soda, and salt in a medium bowl.
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2
Mix thoroughly with a whisk.
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3
Set aside.
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4
Combine the sugars in a small bowl and mix well with fingers pressing out any lumps.
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5
(Process in a food processor if lumps are stubborn).
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6
In a medium mixing bowl, beat butter and margarine until creamy.
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7
Add sugars mixture, cinnamon, peppers, and vanilla.
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8
Beat on high speed for about one minute.
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9
Beat in egg white.
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10
Stop the mixer.
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11
Add the flour mixture.
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12
Beat on low speed just until incorporated.
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13
Gather the dough together with your hands and form it into a neat 9 to 10-inch log.
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14
Wrap in waxed paper.
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15
Fold or twist ends of paper without pinching or flattening the log.
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16
Chill at least 45 minutes, or until needed.
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17
Place oven racks in the upper and lower third of the oven preheat to 350F.
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18
Line cookie sheet with parchment paper or aluminum foil.
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19
Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick.
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20
Place 1-inch apart on prepared baking sheets.
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21
Bake 12 to 14 minutes.
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22
Rotate baking sheets from top to bottom and front to back about halfway through.
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23
Cookies will puff and crackle on top, and then begin to settle down slightly when done.
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24
Use a metal spatula to transfer cookies to a wire rack to cool.
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25
Allow cookies to cool completely before storing or stacking.
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26
Store in an airtight container up to two weeks, or freeze up to 2 months.
