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 Time40minutes
Cook Time10minutes
Total Time50minutes
Servings24cookies
Calories75kcal
AuthorViktoria
Ingredients
3/4cupflour
1/4cupunsweetened cocoa powder
1/8tspcoarse salt
1stick unsalted butterroom temperature
6Tbssugar
2tspcinnamon
2tspvanilla extract
1/8-1/4tspCayenne pepper
2ozgrated dark chocolate
Instructions
Beat the butter with the sugar, until creamy
Add the vanilla, cinnamon, cayenne pepper, salt, and cacao powder. Mix well.
Add the flour, little by little, until a dough ball forms.
Grate the chocolate in a fine grater, and add to the dough.
Chill the dough for half an hour.
Preheat the oven to 350 F.
Roll out the dough to about 5 mm thickness. Cut out shapes small shapes, and bake for 10-12 minutes.
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.