Chocolate Spice Cookies

3 ounces unsweetened chocolate

1¼ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon cinnamon

½ cup butter, softened

⅔ cups granulated sugar

1 egg, at room temperature

1½ teaspoons prepared mustard

2 tablespoons heavy cream

Melt the chocolate in a small saucepan over low heat, and set aside.

Sift together the flour, baking powder, cinnamon, and set aside.

Using an electric mixer, cream together butter, sugar, melted chocolate and the egg and beat well.

Throughly mix the mustard and heavy cream and add to the chocolate mixture. On the lowest setting, fold in the sifted flour mixture.

Divide the dough in half. Place each half on a sheet of waxed paper and form into a 10-inch log

Using the waxed paper to help, lift and roll each strip into a 10-inch cylinder. Wrap each cylinder in the waxed paper, twisting the ends to secure. Chill for 2 hours.

Heat oven to 375 degrees.

Slice in ¾-inch rounds; roll in sugar and place on ungreased cookie sheets. Bake 15-20 minutes. Remove to a wire rack to cook.

Makes two dozen.

Colman’s