Tested till perfect Spiced Chocolate Shortbread Pyramids

Spiced Chocolate Shortbread Pyramids

A trio of Mexican flavours – vanilla, cinnamon and pepper – accents these delicious cookies.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2008

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 50 cookies


  • 6 oz 6ozbittersweet chocolate, chopped
  • 1 cup 1cupbutter, softened
  • 1/4 cup 1/4cupgranulated sugar
  • 1-1/2 tsp 1-1/2tspvanilla
  • 2-1/4 cups 2-1/4cupsall-purpose flour
  • 1/4 cup 1/4cupcornstarch
  • 1 tsp 1tspcinnamon
  • 1/2 tsp 1/2tsppepper
  • 1/2 tsp 1/2tspancho chili pepper
  • 1/4 tsp 1/4tspsalt


  • 2 oz 2ozbittersweet chocolate, melted
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In 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 Information Per cookie: about

cal 85 pro 1g total fat 6g sat. fat 3g
carb 8g fibre 1g chol 10mg sodium 38mg

% RDI:

iron 4 vit A 3 folate 5
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