I didn’t forget to post the Valentine’s Day recipe I meant to add here – I’m taking a stand in favor of serving these cookies any old time.
1 cup sugar
1/2 cup butter
1 tsp vanilla
1 1/4 cups white flour
1/2 cup dark chocolate cocoa powder (I assume regular cocoa powder would work, but I liked the dark chocolate version)
1 1/2 tsp baking powder
1/2 tsp cayenne pepper
1/2 tsp cinnamon
1 tsp chili powder
1/2 cup dark chocolate chips
Beat in a standing mixer the sugar and butter, minus 1 Tbsp. Beat until light and creamy. While this is beating, mix dry ingredients in a bowl
Melt chocolate & 1 Tbsp butter together in the microwave. Add to sugar / butter and be sure it’s well incorporated
Add egg & vanilla then slowly add dry ingredients.
Cover and chill in a refrigerator for 12 – 24 hours (or don’t, frankly I say take a few hunks of dough and bake some early cookies to tide you over)
Heat oven to 350. On a lightly floured surface roll dough until it’s a pretty generous cookie thickness (about 1/3 inch). Cut out with heart cutters and bake 10 -12 minutes. If you use dark cocoa powder it’s really hard to tell doneness by color – tap the top and it should be firm but still soft when you take them out.
After the cookies have cooled, mix 1 cup of confectioner’s sugar, red food coloring and as much milk as you need (hardly any) to make a thick glaze. Frost the cookies.