Mexican chocolate cookies

1 Servings

Ingredients

Quantity Ingredient
1 cup All purpose flour
½ cup Unsweetened Dutch Process cocoa powder, plus
1 tablespoon Unsweetened Dutch Process cocoa powder
¼ teaspoon Baking soda
¼ teaspoon Salt
½ cup Brown sugar, plus
1 tablespoon Brown sugar
½ cup Granulated sugar, plus
1 tablespoon Granulated sugar
3 tablespoons Sweet butter, slightly softened
3 tablespoons Stick margarine
½ teaspoon Ground cinnamon
1 pinch (Generous) of ground black pepper
1 pinch (Generous) of cayenne pepper
1 teaspoon Vanilla
1 Egg white

Directions

Combine the flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly with a whisk. Set aside. Combine the sugars in a small bowl and mix well with fingers pressing out any lumps. (Process in a food processor if lumps are stubborn).

In a medium mixing bowl, beat butter and margarine until creamy. Add sugars mixture, cinnamon, peppers, and vanilla. Beat on high speed for about one minute. Beat in egg white. Stop the mixer. Add the flour mixture. Beat on low speed just until incorporated. Gather the dough together with your hands and form it into a neat 9 to 10-inch log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flatting the log. Chill at least 45 minutes, or until needed. Place oven racks in the upper and lower third of the oven preheat to 350 degrees. Line cookie sheet with parchment paper or aluminum foil.

Use a sharp knife to slice rounds of chilled dough a scant ¼-inch thick.

Place 1-inch apart on prepared baking sheets. Bake 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through.

Cookies will puff and crackle on top, and then begin to settle down slightly when done. Use a metal spatula to transfer cookies to a wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months.

Yield: 40 to 45 cookies

NUTRITIONAL INFORMATION PER COOKIE: 47 Calories; 1⅘ G fat; 33 percent calories from fat; .64 G Protein; 7⅗ G Carbohydrates; 2⅒ Mg Cholesterol.

BAKERS' DOZEN ALICE MEDRICH SHOW #BD1A46, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MCBusted by Gail Shermeyer <4paws@...> on Mar 19, 1997 Posted to MC-Recipe Digest V1 #532 by 4paws@... (Shermeyer-Gail) on Mar 21, 1997

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