SPICY CHOCOLATE WAFERS

Steps:

• Whisk together the flour, cocoa powder, baking soda, salt, and optional spices. Using an electric mixer, cream the butter, sugars and vanilla extract and beat on high speed for about one minute until well blended. Beat in the egg white. Add the flour mixture and beat just until incorporated. Place the dough on wax paper and shape it into a log. Wrap the dough in the paper and fold or twist the ends. Try not to flatten the log. Refrigerate for at least one hour or overnight. Preheat the oven to 350 degrees F and place the oven rack in the center of the oven. Line two baking sheets with parchment paper. Using a sharp knife, slice into 1/4 inch thick wafers. Place on the baking sheet spacing about 1 inch apart. Bake for approximately 10-12 minutes or until the the cookies puff and the tops of the cookies have crackles (ripples). Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing to a wire rack to cool completely. Can be stored in an airtight container, at room temperature, for about 10 days The dough spreads but not much, so it could also be rolled flat and refrigerated that way for use with (not very detailed) cookie cutters.