---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Pepper Cookies
  Categories: Cookies
       Yield: 1 servings
   1 1/2 c  (3 sticks) unsalted butter
   1 1/4 c  Sugar
       2 lg Eggs; lightly beaten
       3 c  Sifted all-purpose flour
   1 1/2 c  Unsweetened cocoa powder
     1/4 ts Freshly ground black pepper
       1 pn Cayenne pepper
       1 ts Ground cinnamon
       5 oz Semisweet chocolate; for
   Recipe by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
   Cream the butter and sugar. Add the eggs and beat until fluffy. Sift
   together the dry ingredients. Add to the butter mixture and beat until
   mixed; if dough seems too soft, add up to 1/4 cup more flour. Shape into a
   flattened round, wrap, and refrigerate at least 1 hour.
   Preheat oven to 350 deg F. and line baking sheets with parchment paper. On
   a well-floured board, roll out the dough until 1/8 inch thick. (It’s best
   to divide and roll out a quarter or third of the dough at a time, leaving
   the remainder in the refrigerator. Try to be careful not to get the flour
   dusted on the top of the dough as the cookies are not quite as pretty
   then.) Cut dough into shapes and set 1 to 2 inches apart on baking sheets.
   Leftover dough can be rolled and cut once more. Bake for 8 to 10 minutes,
   or just until crisp; do not allow to darken. Cool on racks.
   Melt the chocolate and drizzle over the cooled cookies in a haphazard
   fashion; allow to harden completely before serving.