• 1 c. unsalted butter, softened
• 1⁄2 c. powdered sugar
• 2 Tbsp. sugar
• 1 egg yolk
• 1 1⁄2 c. flour
• 1⁄2 c. cocoa
• 1⁄4 tsp. salt
• 1⁄4 tsp. cayenne pepper
• Kosher salt for topping

Sift flour, cocoa, salt, and cayenne into a prep bowl. Cream butter and sugars; add egg yolk and beat until smooth. Add sifted dry ingredients and beat until thoroughly combined. Divide dough in half. Using wax paper, roll each half into a log, about 1 1⁄2 “ diameter. Freeze until very firm, at least an hour. Preheat oven to 350 degrees and line 2 large cookie sheets with parchment paper. Slice hardened logs into 1⁄4” pieces, spacing them about 1” apart on the parchment. Sprinkle as desired with Kosher salt. Bake 15 minutes until just firm. Let cool 3 minutes on the parchment before removing to a wire rack. Makes about 5 dozen. (Dough may be frozen up to 2 weeks. Baked canapés may be stored air-tight at room temp up to 2 days.)

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