Spicy, chocolaty slice-and-bake cookies that reflect the flavors of the beloved Mexican hot chocolate beverage. These use cinnamon and cayenne pepper to kick it up a notch, but the skeptical can omit one or both!
Ingredients
3/4 cup butter, at room temperature
1 cup granulated sugar
3/4 cup Dutch-process cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
1 large egg
1-1/2 teaspoon vanilla extract
1-1/4 cup all-purpose flour
additional granulated sugar for rolling. It’s very pretty if you have large-grained sugar such as Sugar In the Raw or white sanding sugar.
Directions
- In a large bowl beat butter with sugar, cocoa powder, cinnamon, salt, and cayenne pepper until combined. Beat in egg and vanilla. Stir in flour gradually. The dough may be stiff and you may have to stir in the last of the flour by hand if you are using an electric mixer that can’t handle it.
- Divide dough in half; wrap in plastic wrap and chill for 1 hour or until dough is easy to handle.
- Shape each portion of dough into a 6-inch-long log about 1-3/4 inches in diameter. Wrap rolls in plastic wrap and stand them up vertically in a tall drinking glass (this helps prevent them flattening out), and chill about 4 hours or until dough is firm enough to slice.
- Preheat oven to 325F and line baking sheets with parchment paper. Roll the logs in the additional granulated sugar, then slice them into 1/4-inch-thick rounds. Place slices 1 inch apart on prepared baking sheets.
- Bake for 12 to 14 minutes or until edges are firm. Allow to cool for 2 minutes, then transfer cookies to a wire rack to cool completely.
