Mexican Chocolate Shortbread Cookies
Perfect any time of year, these Mexican chocolate cookies are sweet, chocolatey, and just slightly spicy. This is an easy slice-and-bake shortbread recipe!
Servings: 30
Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon cayenne powder (plus extra for sprinkling on top, optional)
- 1 cup unsalted butter, softened (2 sticks)
- ¾ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup dark chocolate chips (semi-sweet chips or white chocolate chips work well, too)
Instructions
- In a medium bowl, combine all-purpose flour, cocoa powder, cinnamon, nutmeg, salt, and cayenne. Set aside.2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon salt, ¼ teaspoon cayenne powder
- In a stand mixer fitted with the paddle attachment, cream butter, powdered sugar, and vanilla extract until smooth. (You can also use a hand mixer, but you'll probably have to stir the flour mixture in by hand.)1 cup unsalted butter, softened, ¾ cup powdered sugar, 1 teaspoon pure vanilla extract
- Gradually add flour mixture and mix on low until combined. Dough will be thick.
- On wax paper or parchment paper, form the dough into a 12- to 14-inch log and freeze at least 30 minutes or until firm. (If you freeze the dough for longer than 30 minutes, you may have to let it set out at room temperature for 30 minutes or so to achieve uniform slices.)
- When ready to bake, preheat the oven to 350°F. Using a sharp knife, cut the shortbread dough into ¼ -inch slices, and place on parchment lined baking sheets. Allow room for spreading, although they don't spread a lot.
- Bake for 13 to 15 minutes, or until cookies are set.
- Cool for 5 minutes, remove from baking sheet onto cooling rack. Let cool completely.
- Melt chocolate using your preferred method (see note). Dip cookies in chocolate and return to a parchment paper-lined baking sheet to harden. If desired, sprinkle with more cayenne before chocolate has set.1 cup dark chocolate chips
- When chocolate has hardened, store cookies in a tightly covered container.
Notes
- Yield: The yield will depend on the size of the roll of dough, and how thickly you slice the cookies.
- Melting chocolate for dipping: Heat the chocolate chips in a microwave-safe bowl, at medium power (50%), stirring every 15 to 30 seconds. Stop when the chocolate is nearly melted and keep stirring until it melts completely. The residual heat will continue melting the chocolate. Don't overheat the chocolate. Alternate method: Place a heat-safe bowl (I recommend glass!) in a pan with an inch or two of water in it. Place chocolate chips in bowl. Heat on stove over medium heat, stirring chocolate until melted.
- White chocolate variation: Instead of dipping the cookies into dark chocolate, try dipping them into melted white chocolate, and sprinkling with red or green sugar for a more festive appearance.
Nutrition
Serving: 1cookie | Calories: 132kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 47mg | Potassium: 71mg | Fiber: 1g | Sugar: 5g | Vitamin A: 196IU | Vitamin C: 0.05mg | Calcium: 24mg | Iron: 1mg
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