'Hot' Chocolate Shortbread | Gay Lea

Instructions Beat butter and vanilla until fluffy. Whisk flour with sugar, cocoa, salt, cinnamon and cayenne pepper; beat into butter mixture on low just until uniformly combined. Form dough into a flat disc; wrap and chill for 1 hour or until firm enough to roll easily. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. Roll dough out between sheets of parchment paper to ¼" (5 mm) thick. Cut out shapes using 2" (5 cm) cookie cutters. Place cookies 1"(2.5 cm) apart, on baking sheets. Re-roll remaining pieces and cut out additional cookies once. Bake in batches for 8 to 10 minutes or until set. Cool completely on a rack. Tips: