Wednesday, December 22, 2010
As promised, the second hot chocolate post today.. Mexican Hot Chocolate Cookies! This recipe was a first for me and everyone seemed to love them. They taste like hot chocolate with a bite. Not too much though. I'm not a fan of majorly spicy things and I thought these were great so I totally recommend trying them.
Start by creaming your butter, either by hand or in a standing mixer, and add sugar. Combine until sugar is fully incorporated into the butter.
Add eggs and mix well.
In a separate bowl, combine dry ingredients. Pretend that the face staring out of the bowl doesn't look like the Oogie Boogie from Nightmare Before Christmas.
Mix dry ingredients and add to the batter a little at a time.
Make sure to mix well and fully stir in all flour and cocoa.
Mix remaining sugar, cinnamon, and ground chile in another bowl. Roll a heaping teaspoon of dough into a ball and coat it in the sugar and spice mix.
Place them three in a row on a greased cookie sheet and bake.
You'll know they're done when they flatten and get all crackly.
Serve up with a cold glass of milk, in case Santa can't handle his spice ;).
Mexican Hot Chocolate Cookies
from Martha Stewart's Holiday Cookies
2 1/4 cups flour
1/2 cup unsweetened cocoa powder
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp coarse salt
1 cup unsalted butter (2 sticks)
1 3/4 cups sugar (separated)
2 large eggs
2 tsp ground cinnamon
1/2 tsp ground chile
Preheat oven to 400F. Cream butter and 1 1/2 cups sugar until well combined and fluffy. Add eggs and mix. In a separate bowl, whisk together flour, cocoa, cream of tartar, baking soda, and salt. Pour into batter a little at a time, mix well. When all ingredients are combined, roll heaping tsp of dough and roll into mixture of remaining 1/4 cup of sugar, cinnamon, and ground chile. Place three in a row on a greased baking sheet. Bake for 10 minutes, until cookies have set and begin to crackle. Should make 3 dozen cookies.