Spiced Chocolate Shortbread Pyramids Spiced Chocolate Shortbread Pyramids

Author: Canadian Living

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

  • Portion size 50 servings
  • Credits : Canadian Living Magazine: December 2008




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 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
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Spiced Chocolate Shortbread Pyramids