1 cup unsalted roasted peanuts-lightly toasted as well

Grated zest of 3 oranges

2 cups all-purpose unbleached flour

1 cup masa harina (can be found in the Latin American aisle of most grocery stores)

½ cup Valrohna cocoa powder

1 teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon cracked black pepper

½ teaspoon sea salt

1 pound unsalted organic butter

½ cup unsweetened organic peanut butter

1 cups Organic Zero plus ½ cup

2 large free-range eggs

2 large free-range egg yolks

4 teaspoons Mexican vanilla extract ( can substitute regular, but try to find this if you can)

Preheat the oven to 350 degrees F.

Roughly chop peanuts and set aside.

Combine masa harina and ½ cup Organic Zero and set aside.

In a small bowl, sift the flour, cocoa powder, cinnamon and ginger.  Add the pepper and salt and set aside.

Combine butter, peanut butter and the rest of the Organic Zero in a mixer with a paddle and cream until smooth on medium speed.  Scrape the sides of the bowl  with a rubber spatula and mix again for 2 minutes. Add the eggs, egg yolks and vanilla and mix on medium speed for 3 minutes. Add the flour mixture and mix again for 4 minutes. Add the peanuts and orange zest and repeat.

Using a small ice cream scoop, preferably 1½-ounce, scoop the dough into the masa harina mix and toss gently each one.

Place 12 cookies per paper-lined or pan sprayed cookie tray and press lightly with the palm of your hand.

Bake at 350f for approximately 10 minutes, checking half way through to see if the tray needs to be turned around.

Cool completely before storing in an airtight container.

Yields: 3 dozen cookies

Preparation time: 45 minutes