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Mexican chocolate shortbread cookies - enriched with dark chocolate, and flavored with spicy cinnamon, and hot cayenne pepper, these cookies melt in your mouth with an intense chocolaty flavor, and a lingering warmth and heat.| www.viktoriastable.com

Mexican chocolate shortbread cookies

These buttery Mexican chocolate shortbread cookies, enriched with dark chocolate, and spiced with cinnamon, and hot cayenne pepper, simply melt in your mouth with an intense chocolaty flavor, and a lingering warmth and heat.
Course Sweets / Snacks
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 24 cookies
Calories 75 kcal
Author Viktoria

Ingredients

  • 3/4 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1/8 tsp coarse salt
  • 1 stick unsalted butter room temperature
  • 6 Tbs sugar
  • 2 tsp cinnamon
  • 2 tsp vanilla extract
  • 1/8-1/4 tsp Cayenne pepper
  • 2 oz grated dark chocolate

Instructions

  1. Beat the butter with the sugar, until creamy
  2. Add the vanilla, cinnamon, cayenne pepper, salt, and cacao powder. Mix well.
  3. Add the flour, little by little, until a dough ball forms.
  4. Grate the chocolate in a fine grater, and add to the dough.
  5. Chill the dough for half an hour.
  6. Preheat the oven to 350 F.
  7. Roll out the dough to about 5 mm thickness. Cut out shapes small shapes, and bake for 10-12 minutes.
  8. Alternatively, before placing the dough in the fridge, shape it into a log, and wrap in plastic foil. After it hardens in the fridge, cut it into disks, 5 mm thick.

Recipe Notes

1. Makes about 2 dozen cookies, 1 1/2 inch in diameter.

2. It's hard to tell by the looks, if the cookies are done, since they are dark, so go by the clock, and don't bake for more than 12 minutes. The cookies will be soft, so don't let that confuse you - they will harden as they cool down.