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Ingredients
| unsweetened baking chocolate squares: 6 oz (chopped) |
| all-purpose flour (unsifted): 2 cups |
| all-purpose flour (unsifted): 2 Tbl |
| ground cinnamon: 1 Tbl |
| baking powder: 2 tsp |
| salt: 1 tsp |
| cayenne pepper: 1/4 tsp |
| ground cloves: 1/4 tsp |
| granulated sugar: 1 3/4 cups |
| unsalted butter: 1/2 cup (room temperature) |
| eggs: 3 (large) |
| vanilla extract: 1 tsp |
| powdered sugar (unsifted): 2/3 cup |
| red candied cherries: 60 (halves) |
Mexican Chocolate-Cherry Rounds
Credit: Food.com
User rating:
-
Prep Time
150 min -
Cook Time
10 min -
Servings
2 serving(s)
Tags
- Stir chocolate in top of double boiler over simmering water until smooth; cool.
- Combine flour and next 5 ingredients in medium bowl.
- Using electric mixer, beat 1 3/4 cups sugar and butter in large bowl until light.
- Beat in eggs 1 at a time, then vanilla and chocolate.
- Gradually add dry ingredients, beating just until combined.
- Chill dough until firm, about 2 hours.
- Preheat oven to 350°F.
- Lightly butter 2 large baking sheets.
- Place powdered sugar in shallow pan.
- Form dough into 1-inch balls.
- Roll each ball in sugar to coat; shake off excess sugar.
- Arrange cookies on prepared baking sheets, spacing 1 1/2 inches apart.
- Press 1 cherry half into center of each cookie.
- Bake until cookies puff and crack but are still soft, about 10 minutes.
- Transfer cookies to rack and cool completely.
- (Cookies can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.).