CHOCOLATE CINNAMON CHIPOTLE COOKIES

Steps:

• -Whisk together flour, salt, cinnamon, baking powder & chili powder. -Beat butter & shortening on medium speed until combined. Scrape down bowl. Add sugar & beat until light & fluffy. Scrape. -Add egg & vanilla; beat on med speed until combined. Scrape. Add chocolate & beat on low until combined. Scrape. -Add 1/2 flour mixture & beat on low 15 sec, then add remaining flour mixture & beat until combined. Dough will be sticky. Divide in half & wrap both halves in plastic. Refrig for at least 2 h & up to 3 days. -Preheat 325 degrees. Line baking sheets w/ parchment paper. -Lightly flour work surface. With 1/2 of dough, dust lightly on both sides w/ flour. Roll out to thickness of 1/4 in. Cut shapes, re-rolling scraps; transfer the cutouts to a baking sheet, spacing them 1" apart. Freeze for 15 min. -Repeat with the remaining dough. -Bake one sheet at a time for 10 - 12 min, turning halfway through, until dry and just set. Cool on sheet on rack 5 min, just the cookies on rack. For the filler icing: Combine 3.5 cups confectioners' sugar & the cream of tartar in bowl; beat on low to get rid of lumps, then add the egg whites & lemon juice, beating until completely smooth. Should have the texture of a thick, shiny glaze. If too thick, beat in an extra egg white; if too thin, add some confectioners' sugar, a tbsp at a time. -Pipe the icing around the edge of each cookie; let dry for 15 min. -Use the remaining icing in the piping bag (no tip) to fill in each cookie. Be sparing; use the back of a spoon or a brush to help evenly distribute the icing. Let the icing dry for 8 h or overnight. -For the royal icing: Combine the confectioners' sugar, egg whites & 1 tsp of the lemon juice; beat on low-med speed for 3-5 min, until completely smooth. Icing should create a peak that falls over a bit when beater is lifter; slightly thicker than the filler icing. If not, add egg white &/or lemon juice 1/2 tsp at a time to thin, or 1 tsp confectioners sugar. Tint and decorate.