Recipes

Chocolate Spice Cookies

3 ounces unsweetened chocolate
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp cinnamon
1/2 cup butter, at room temperature
2/3 cup plus 1/2 cup granulated sugar
1 egg, at room temperature
1 1/2 tsp Colman's Mustard

Melt the chocolate in a small heavy saucepan over low heat and set aside.

Sift together the flour, baking powder, and cinnamon, and set aside.

In the large bowl of an electric mixer cream together the butter and 2/3 cup of sugar. Add the melted chocolate and the egg and beat well. Dissolve the Colman's Mustard in the heavy cream and add to the chocolate mixture. On the lowest speed, fold in the sifted flour mixture.

Divide the dough in half. Place each half on a sheet of waxed paper and form into a 10-inch strip. Using the waxed paper to help, lift and roll each strip into a 10-inch cylinder. Wrap each cylinder in the waxed paper, twisting the ends to secure. Chill for two hours.

Preheat oven to 375 degrees.

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