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1
In an electric spice grinder or clean electric coffee grinder, grind the black peppercorns and cinnamon stick to a medium-fine powder.
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2
Sift the ground spices, flour, cocoa powder, baking powder, allspice, salt, ginger, mace, and cayenne onto a pie of parchment or waxed paper and set aside.
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3
Using a mortar and pestle or the flat side of a knife, crush the pink peppercorns.
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4
Place the pink pepper in the bowl of an electric mixer fitted with the paddle attachment, and add the butter and brown sugar.
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5
Beat until creamy and smooth, scraping down the sides of the bowl.
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6
Beat in the egg and vanilla.
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7
Add the spice-flour mixture to the butter mixture and mix on low speed until just combined.
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8
Transfer the dough to a piece of plastic wrap and roll it into a 1 1/2-inch-diameter log.
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9
Wrap well and refrigerate overnight.
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10
The next day, position the oven racks in the top and bottom thirds of the oven and preheat to 375E Line two baking sheets with parchment paper or nonstick liners.
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11
Using a thin-bladed knife, slice the cookies into 1 1/4-inch-thick coins and place them on the baking sheets 1/2 inch apart.
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12
Sprinkle each cookie with a pinch of granulated sugar.
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13
Bake, turning the sheets from back to front and switching them between the top rack and the bottom halfway through, until the cookies are just firm to the touch, about 8 minutes.
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14
Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then use a spatula to transfer them to wire racks to cool completely.
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15
Store in an airtight container for up to a week.
