WORLD PEACE COOKIES 2.0

WORLD PEACE COOKIES 2.0

1 1/2 sticks butter (12 tablespoons), softened

2/3 cup brown sugar

1/4 cup sugar

1 teaspoon vanilla

1/4 teaspoon salt

Pinch of cayenne pepper

1 cup flour

1/2 cup rye flour

1/3 cup cocoa

1/2 teaspoon baking powder

5 oz. chocolate chips

1/3 cup cocoa nibs

1/2 cup freeze-dried raspberries, coarsely crumbled

Flake sea salt for sprinkling (optional)

Beat butter and both sugars until smooth.

Add vanilla, salt and cayenne pepper and combine all.

Add flour, rye flour, cocoa and baking powder and mix until dough comes together,

Incorporate chocolate chips, cocoa nibs and raspberry pieces.

Divide dough in half.

Form each half into a log about 1 1/2 inches in diameter and 7 - 8 inches long.

Wrap logs and refrigerate for at least three hours.

NOTE: This is a very crumbly (sandy) dough.  The heat from your hands as you work it to shape the logs will help it stick together, and the chilling time will also make it more cohesive.  If the rounds break apart while slicing just press them back together on the parchment. 

Preheat oven to 325*.

Line a baking sheet with parchment paper.

Slice one log into 1/2-inch-thick rounds.

Arrange on baking sheet about 2 inches apart.

Sprinkle sparingly with sea salt if desired.

Bake for 12 minutes -- cookies will not be firm.

Transfer to rack to cool.

Repeat with second log of dough.

About 36 cookies

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