Spicy Chocolate Mustard Cookies
3 oz. unsweetened chocolate
1-1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 cup butter, softened
2/3 cup plus 1/2 cup granulated sugar
1 egg, room temperature
1 1/2 tsp Colman’s Original Prepared Mustard
Preheat oven to 375 degrees. Melt chocolate in small heavy saucepan over low heat and set aside. Sift together flour, baking powder, and cinnamon, and set aside.
In electric mixer, cream together butter and 2/3 cup sugar. Add melted chocolate and egg and beat well. Dissolve Colman’s Mustard in heavy cream and add to chocolate mixture. On lowest speed, fold in sifted flour mixture. Divide dough in half.
Place each half on sheet of waxed paper and form into 10-inch strip. Using waxed paper to help, lift and roll each strip into 10-inch cylinder. Wrap each cylinder in waxed paper, twisting the ends secure.
Chill for two hours.
Slice in 3/4 inch rounds.
Bake for 15-20 minutes.
Cool and enjoy!