Mexican Chocolate Icebox Cookies

Sift together flour, cocoa, salt, pepper, cayenne and cinnamon and set aside.

Cream the butter, add the sugar and vanilla and mix thoroughly. Beat in the egg, the gradually add the dry ingredients until all mixed.

Turn the dough onto a lightly floured board. Shape the dough into a cylinder about 10 inches long and 2 inches in diameter.

Wrap the cylinder of dough in wax paper and place in the freezer until firm. Or it may be kept frozen. Thaw enough to soften a little.

Before baking, preheat the oven to 375 degrees F.

Unwrap the dough, placing it on a board. With a sharp heavy knife, cut it into slices 1/4 inch thick. Place on cookie sheets (they don't spread much at all).

Bake for 10-11 minutes, reversing the sheets top to bottom, back to front once during baking to ensure even browning. The cookies are done when they are almost firm to the touch.

Let them cool for a few seconds on the sheets until firm enough to be moved. With a wide metal spatula, transfer the cookies to racks to cool.

Store airtight.