Mexican Chocolate Shortbread Cookies
- 1 cup butter (2 sticks), softened
- 3/4 cup powdered sugar
- 1 tsp. pure vanilla extract
- 1 3/4 cups flour
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. cayenne pepper
- 1/4 cup cocoa powder
- 1/2 cup almonds, chopped and toasted
- 1/4 cup semi-sweet chocolate chips
- In a large bowl, cream the butter and powdered sugar. Beat for 1-2 minutes. Add vanilla and beat another minute.
- In a separate bowl, combine the flour, salt, cinnamon, cayenne pepper and cocoa powder. Mix well to combine. Mix together the wet and dry ingredients. Don’t over-mix, batter should have a few flour streaks throughout.
- Gently fold in the almonds and chocolate chips. Cover with plastic wrap and chill for 3 hours or overnight.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Roll the dough into 1-1 1/2″ balls and place 1-2″ apart on the baking sheet. Bake for 12 minutes. Remove from the oven and let cool on the baking sheet for 10 minutes. Then gently remove cookies and place on a wire rack to finish cooling.
- Dust them with powdered sugar while they are still slightly warm.
- For extra flavor, sprinkle the tops of the cookies with a touch of coarse sea salt before baking.
- You can make the dough ahead of time and store in the fridge for up to 3 days. You can store the dough in a bowl, or form it into balls and store on a baking sheet in the fridge.
- To freeze the cookie dough before baking, wrap the dough tightly in plastic wrap and place in a freezer safe bag. Store for up to 3 months. To bake, thaw in the fridge overnight, then follow the recipe baking instructions.
- To freeze the cookies after baking, place on a baking sheet in one layer and set directly in the freezer until frozen through, about 2-3 hours. Once frozen, pace in an airtight freezer bag and store for up to 3 months. To thaw, place them on the counter overnight to let let them defrost and come to room temperature.