It has been quite a while since I last made these cookies. I did leave myself a note that these cookies were pretty good and I decided that today, I would try to confirm this assessment. (and I did) I really do like the convenience of icebox cookies and also their sharply defined features. Their more controlled shape brings a bit more formality to their presentation. They make a great addition to the holiday baking assortment both from their appearance and their bold colour and flavour. They are richly chocolate with an added punch from the pepper in the recipe. If that sounds like something you might like to try here is the recipe...
Mexican Chocolate Icebox Cookies
(adapted from the Maida Heatter Recipe)
1 3/4 cup flour
3/4 cup cocoa powder
1 /4 tsp salt
1/8 tsp black pepper
1/4 tsp cayene pepper
1 tsp cinnamon
3/4 cup softened butter
1 cup sugar
1 1/2 tsp vanilla
2 large eggs
Cream the sugar with the butter until light and fluffy. Beat in the eggs, and vanilla. Sift the cocoa, flour, salt, cinnamon and peppers together and add to the creamed mixture. Divide dough into two halves. Shape each half into a long cylinder about 2 inches in diameter and wrap in waxed paper. Set rolls in the fridge to firm up for an hour. Dough can also be frozen at this time if wrapped very well with plastic wrap. When ready to bake remove frozen rolls and allow to thaw enough to easily slice. Slice into 1/4 thick slices and place on a baking sheet. Bake about 9-10 minutes at 350F. Let cool a few moments on sheet before moving to a wire rack to continue cooling.
2 comments:
Bookmarking this one. : )
I hope you'll like them! The dough is pretty awesome, and I really like the cookies too:)
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