To make the cookies:

1. Whisk the flour, cocoa, cinnamon, cayenne, salt, and pepper together in a medium bowl and set aside.
2. Put sugar, vanilla, and egg into a large bowl and beat with an electric mixer on high speed until thick and pale, about 3 minutes. Add butter and continue to beat on high speed until smooth, about 3 minutes more. Using your fingers, work flour mixture into butter mixture until dough is just combined.
3. Divide dough in half and roll each half into a 9″ log. Wrap each log in parchment paper, twisting ends tightly to make a uniform cylinder. Freeze dough logs (min. 2-8 hours). I usually leave it overnight.
4. Preheat oven to 350°. Unwrap dough and slice each log into rounds about 1⁄3″ thick. Place rounds 1⁄2″ apart on parchment paper-lined cookie sheets. Bake cookies until slightly puffed and tiny cracks appear on surface (10-12 minutes).
5. Allow them to cook on the pan once removed from the oven for 10 minutes. Once they are cooler, transfer them to a wire rack and allow them to cool completely.

To make the drizzle:

1. Combine the white chocolate, vanilla, and crisco in a bowl.
2. Microwave in 30 second increments- stirring each time after.
3. Once you achieve a smooth consistency, use a fork to drizzle over your cookies and allow them to harden.
4. Serve! They will stay great on the counter for about a week and can go much longer in the freezer. They are a great and hardy cookie.