Recipe

Mexican Chocolate Shortbread Cookies

Mexican Chocolate Shortbread Cookies
Mexican Chocolate Shortbread Cookies

This delightfully spicy chocolate cookie is topped with Habanero Sugar for a sweet kick of heat. Use your favorite holiday cookie cutter and start a new tradition! Crunchy, spicy, and sweet, this cookie is excellent for dipping in tea, coffee, or milk!

Availability: In stock

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Ingredients

From The Spice & Tea Exchange®
2/3 cup lightly packed Cocoa - Natural
1 TBS Ancho Pepper Powder
1 tsp Cinnamon Ground - Vietnamese
½ tsp Himalayan Fine Mineral Salt
¼ tsp 4 Peppercorn Spice Blend
2 tsp Madagascar Pure Vanilla Extract
1.5 oz Habanero Sugar 

From the Grocer
2 cups all-purpose flour
¼ tsp freshly ground black pepper
2 sticks (1 cup) unsalted butter, softened
10 TBS granulated white sugar
Favorite holiday cookie cutter (star works well)

Preparation

SIFT together the flour, Cocoa - Natural, Ancho Pepper Powder, Cinnamon Ground - Vietnamese, Himalayan Fine Mineral Salt, and ¼ tsp 4 Peppercorn Spice Blend, then sift again.
CREAM together the butter and the white sugar until light.
MIX in Madagascar Pure Vanilla Extract and gradually add the flour mixture. Dough will be crumbly at first.
STIR or knead until smooth and supple.
ROLL dough between 2 sheets of wax paper until approximately ¼-inch thick and chill 30 mins.
PREHEAT oven to 275°F and line cookie sheets with parchment paper. Cut out cookies with your favorite holiday cutter.
POUR Habanero Sugar onto a plate. Lightly press the top of each cookie into the sugar and arrange them sugar-side-up on cookie sheet. Bake cookies for 30-40 mins until firm and fragrant. Cool on racks and store in an airtight container.

*Time saver option: Roll dough into 1½-inch diameter log and refrigerate for 30 mins or overnight. Slice the dough into ¼- inch rounds and proceed with recipe.

Yield: 24-30 cookies    
Total Time: 1 hr, 40 mins     
Prep: 1 hr     
Cook: 40 mins