Spicy, Chocolate, and Cookies all in one SIGN ME UP!!!!
I recently got this recipe from Master baker Maida Heatter’s Book of Great Chocolate Desserts. The original cookie recipe is from Maida’s friend from Guatemala. The great thing about icebox cookies is that you can always prepare them and leave them in the freezer until needed. Saving time while baking is one of the best things .
These deep chocolate, crispy cookies are a great addition in to your typical cookie tray. They literally spice up the party. The great thing about these Mexican cookies is the heat from the warm spices doesn’t hit until after you swallow. The taste buds kick in in overtime and you really get a nice sensation in your mouth, just enough spice to make you want more . By all means you can lower the amount of spice, but thats not fun.
Icebox Cookies simply mean, its a type of cookie where the dough is formed and chilled before being sliced and baked.
1 1/2 cup of all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
Generous pinch of finely ground black pepper
Generous pinch of cayenne
3/4 teaspoon of cinnamon
1 1/2 ( 6ozs) sticks of butter (room tempearture)
1 1/2 teaspoon vanilla extract
1 large egg (room temparture)
1 cup granulated sugar
Sift together flour, cocoa, salt,!pepper, cayenne,and cinnamon. Set aside.
In the lage bowl of the electric mixer cream the butter. Add the vanilla and sugar, mix throughly. Beat in the egg, then on low speed gradually add the sifted dry ingredients scraping the bowl with a rubber spatula and beating only until mixed. Toward the end of the mixing , if the dough starts to crawl up the beater, remove the bowl mixer and finish mixing by hand I prefer using a wooden spoon for this part.
Lightly flour work surface. Turn the dough out to space, lightly flour hands and with your hands, shape the dough into a cylinder about 10 incges long and about 2inches in diameter. Wrap the cylinder of dough in wax paper and place in the freezer until firm. It can also be kept frozen until you’re ready to bake. Before baking adjust two racks to divide the oven into thirds and preheat to 375 degrees.
Unwrap the dough and with a sharp knife cut into slcies 1/4 thick. place the slices about 2inches apart on ungreased baking pans. Bake 10-11 minutes, reversing the pans top to bottom and front to bake once during baking. The cookies are done when they feel almost firm to touch. let them cool for a few seconds on the pans, remove and transfer to racks to cool, store airtight. Makes 30-40