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Ingredients
| unbleached all-purpose flour (unsifted): 1 1/2 cups |
| unsweetened cocoa powder (sifted): 3/4 cup |
| ground cinnamon: 3/4 tsp |
| cayenne pepper: 1/2 tsp |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| salted butter: 1 1/2 cups (room temperature) |
| granulated sugar: 1 cup |
| vanilla extract: 1 1/2 tsp |
| eggs: 1 |
Spicy Mexican Cookies (Chocolate)
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- In a medium bowl whisk together the flour, cocoa, cinnamon, cayenne, salt and pepper.
- In a large bowl, use an electric mixer to cream the butter and sugar. Add the egg and vanilla and mix until light and fluffy.
- Slowly add the dry ingredients until they are fully blended into the dough and no traces of the flour mix remain.
- Divide the dough in two and roll each half into a log that’s 9 inches long. Wrap each log tightly in plastic wrap and place in the freezer overnight or a minimum eight hours (if you're not interested in baking the whole batch at once, the dough will keep up to six weeks in the freezer).
- Having been frozen, the dough will require a small amount of effort to cut through. With a sharp knife, cut 1/3” cookies from the dough. Bake at 375° F for 8-10 minutes or until edges are firm. Allow cookies to cool 30 seconds to a minute then transfer to a wire rack to cool.