Sharon's Recipes

JUNE: Mexican Chocolate – Shortbread Cookies


2 cups flour
2/3 cup unsweetened cocoa
1 T. ancho chili powder ( or chiptle if you really want a kick )
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp black pepper
1 cup unsalted butter, softened
10 T. sugar plus more for coating the cookies
2 tsp vanilla

Sift together flour, cocoa ancho powder, cinnamon, salt and pepper. Resift.

In a medium bowl cream the butter and 10 T. sugar. Mix in the vanilla and flour mix.
Beat and knead until it sticks together.  It will be crumbly but will come together. and be smooth and supple.

Divide in half.  Roll each half between two pieces of waxed paper until 1/4 inch thick.
Chill for 30 minutes.

Heat the oven to 275%. Line two cookie sheets with parchment paper or thoroughly grease with crisco.

Cut the cookies out in 2 inch rounds.  Pierce each cookie with the tines of a fork. Put the extra coating sugar in a flat bowl.  Coat the top of each cookie before putting on the baking sheet.
One inch apart.

Bake the cookies, changing position in the oven for  about 40 minutes or until crisp and firm.

Remove from the oven and cool on the sheets for 5 minutes. Cool on racks. Store in airtight container.  They will keep for one week.  Makes about 40


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