Cookies · Treats

Mexican Hot-Chocolate cookies

Happy Cinco de Mayo !!!!! A classmate from grad school is throwing a party at his house tonight and I thought I would bring these over.  Cookies are easy, portable and always a hit at cookouts–I thought, when is doubt, bring cookies ! Thank you Martha Stewart for the recipe.  I actually halved it and the dough still made 48 cookies !  Enjoy!

Ingredients

1 1/8 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoons cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon coarse salt

1 stick unsalted butter, room temperature

2/3 cups sugar

1 large egg

1 teaspoons cinnamon

A dash of cayenne pepper (Martha used chili powder)

Extra sugar and cinnamon to roll the cookies in.

Method:

Preheat oven to 400 degrees.

In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, cinnamon and cayenne and salt.

 

In a large bowl, using an electric mixer, beat butter and sugar till creamy and fluffy.

Add eggs and beat to combine.

With mixer on low, gradually add flour mixture and beat until combined.

In a small bowl, combine some sugar and cinnamon.

Form ½” balls of dough and roll in cinnamon-sugar mixture.

Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through.

Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.

 

Store in an airtight container, up to 1 week.

6 thoughts on “Mexican Hot-Chocolate cookies

  1. Thanks for stopping by my blog.
    I headed over here to see what you are doing and saw these wonderful looking cookies. I don’t bake a lot, but I think I might have to give these a try one day. thanks. Emily

    Like

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