From $3.29

To $46.48

In stock

SKU
recipe_421_4395489

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!

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!
Customize Mexican Chocolate Shortbread Cookies

* Required Fields

Your Customization
Mexican Chocolate Shortbread Cookies
Mexican Chocolate Shortbread Cookies

In stock

$3.29

Summary
    2/3 cup lightly packed Cocoa - Natural
    1 Tbsp. 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
    2 cups all-purpose flour
    ¼ tsp. freshly ground black pepper
    2 sticks (1 cup) unsalted butter, softened
    10 Tbsp. granulated white sugar
    Favorite holiday cookie cutter (star works well)

    Prep Time
    1 hr
    Total Time
    1 hr, 40 mins.
    Cook Time
    40 mins.
    Yield
    24-30 cookies
    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.
    Write Your Own Review
    You're reviewing:Mexican Chocolate Shortbread Cookies
    Your Rating