Mexican Chocolate Cookies
Prep Time: 15 min
Cook Time: 12 Min
Serves 2 1/2 Servings
Difficulty Easy
Ingredients
- 1 C. all-purpose flour
- 1/2 C. unsweetened Dutch process cocoa powder
- 1/4 tsp. Clabber Girl® Baking Soda
- 1/4 tsp. salt
- 1/2 C. brown sugar
- 1/2 C. granulated sugar
- 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
- Pinch of ground black pepper
- Pinch of Spice Islands® Cayenne Pepper
- 1 tsp. Spice Islands® Pure Vanilla Extract
- 7 Tbsp. Crisco® Butter Flavor All-Vegetable Shortening
- 1 large egg
Directions
- COMBINE flour, cocoa, baking soda and salt in medium bowl. Combine brown sugar, granulated sugar, cinnamon, black pepper, cayenne and vanilla in large bowl. Add shortening to sugar mixture; cream together using electric mixer. Beat in egg. Add flour mixture. Beat on low speed just until incorporated.
- GATHER dough with hands and form into a 9 to 10-inch long round log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flattening the log. Chill at least 45 minutes.
- PLACE oven racks in upper and lower third of oven. Heat oven to 350ºF. Line cookie sheet with parchment paper or aluminum foil.
- SLICE rounds of chilled dough a scant 1/4-inch thick using a sharp knife. Place 1 inch apart on prepared baking sheets.
- BAKE 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through.
- REMOVE cookies to wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months
