Mexican Ice Cream Sandwich
3/4 cup unsweetened cocoa powder
1 1/2 cups flour, sifted
1/4 teaspoon salt
1 cup granulated sugar
1 cup of unsalted butter, diced, at room temperature
2 teaspoons vanilla extract
1 large egg, beaten
Sift flour, salt, cocoa, cayenne, cinnamon and black pepper together in a large bowl.
Add sugar to the butter slowly and keep beating at a medium speed setting.
Add the egg and mix thoroughly.
Flour your work surface. Lay the dough on the work surface and fold it over a few times, but don't work it too much or it will be too rubbery.
Wrap the dough in wax paper and put the two sections in the freezer until firm (approximately 15 minutes).
Preheat oven to 300F
Remove from oven and flatten them down a little using a pastry spatula. Bake for another 10 minutes.
Remove sandwich cookies from oven when they start to firm up around the edges.