Mexican Chocolate Icebox Cookies
Elspeth
ingredients
- 1 1/2 cup flour
- 3/4 cup unsweetened cocoa (Dutch)
- 1/4 teaspoon salt
- pinch of black pepper
- pinch of cayenne
- 3/4 teaspoon cinnamon
- 1 1/2 sticks butter (sweet cream)
- 1 1/2 teaspoon vanilla
- 1 cup sugar
- 1 large egg
directions
- 1
Sift together all dry ingredients (except sugar) into a large mixing bowl. In a separate bowl, cream the butter, then beat in the egg. On low speed, gradually add dry ingredients to the butter/egg mixture until just mixed.
- 2
Lightly flour a cutting board and your hands. Place the dough on the floured board and shape in to a 10“x2” cylinder. Wrap the dough in waxed paper and freeze until firm.
- 3
Adjust the racks of your oven into thirds, preheat the oven to 375°. Unwrap the dough and slice it into discs 1/4“ thick. Space 1-2” apart on 2 ungreased cookie sheets. Bake 10-12 minutes, reversing sheets top to bottom and front to back 5-6 minutes through.
- 4
Watch carefully, they burn easily. Cool on racks and store airtight.
notes
The dough can be kept frozen, so this recipe is easy to make ahead.
Source: Susan B. Nolen
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