A trio of Mexican flavours – vanilla, cinnamon and pepper – accents these delicious cookies.
- Portion size 50 servings
- Credits : Canadian Living Magazine: December 2008
- 6 oz bittersweet chocolate chopped
- 1 cup butter softened
- 1/4 cup granulated sugar
- 1 1/2 teaspoon vanilla
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon pepper
- 1/2 teaspoon ancho chili pepper
- 1/4 teaspoon salt
- 2 oz bittersweet chocolate melted
MethodIn heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat; let cool.
In bowl, beat butter until fluffy; beat in chocolate until smooth. Beat in sugar and vanilla. In separate bowl, whisk together flour, cornstarch, cinnamon, pepper, ancho chili pepper and salt ; stir into chocolate mixture.
On parchment paper, shape half of the dough into 10-inch (25 cm) log. Repeat for second log. Wrap and flatten to create triangular logs. Refrigerate until firm, about 2 hours, reshaping logs if necessary. (Make-ahead: Freeze in airtight container up to 3 weeks.)
Cut logs into generous 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. (If dough softens, freeze for 15 minutes.)
Bake in 325°F (160°C) oven until firm, about 20 minutes. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely.
Topping: Using piping bag or fork, drizzle cookies with chocolate; refrigerate until set, about 30 minutes.
Nutritional facts Per cookie: about
- Sodium 38 mg
- Protein 1 g
- Calories 85.0
- Total fat 6 g
- Cholesterol 10 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
- Iron 4.0
- Folate 5.0
- Vitamin A 3.0