Tuesday, December 17, 2019

Spicy Mexican Chocolate Cookies

After posting photos of my all-time favourite Christmas cookies on Instagram yesterday, many people expressed an interest in the recipe (there are MANY if you Google the title of this post). However, here's the one I've been using for 25 years:




MEXICAN CHRISTMAS COOKIES
preheat oven to 350F. Makes 6 dozen 

6 oz unsweetened chocolate
Melt the chocolate gently over a double-boiler. Set aside to cool a bit.

2 C + 2 Tbsp flour
1 Tbsp cinnamon
2 tsp baking powder
1 tsp salt
1/4 tsp cayenne pepper (don't be tempted to use more!)
1/4 tsp ground cloves
Blend above dry ingredients in a medium bowl

1 3/4 C sugar
1/2 C. unsalted butter at room temperature
3 large eggs at room temperature
1 tsp vanilla
Cream the sugar and butter together in mixing bowl. Gradually beat in the eggs one at a time with vanilla. Slowly stir in the melted, partially cooled chocolate.

Mix in the dry ingredients just until blended. Cover tightly and refrigerate at least 2 hours or overnight.
Form 1" balls of dough, roll in icing sugar and place 2" apart on parchment-lined sheets. Gently press a raw almond into the top of each cookie, just so that it stays (don't flatten the ball). Bake for 10-12 minutes. Cookies will appear raw-ish in the middle.  Gently push down the almonds a bit more. Allow to cool.

Happy Holidays, everyone!