Mexican Chocolate Icebox Cookies

By Midge • February 10, 2010 • 1 Comments

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Author Notes: This recipe is based on one my mom used to make regularly. I increased the spices for more of kick and swapped Dutch cocoa for natural --I like Scharffenberger's -- for a richer cookie. They're perfect for carving into hearts for Valentine's Day and the dough keeps well in the freezer. - Midge

Makes couple dozen

1 1/2 cup flour
3/4 cups natural cocoa powder
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
1/2 teaspoon cayenne
1 teaspoon cinnamon
12 tablespoons unsalted butter
1 1/2 teaspoon vanilla
1 cup sugar
1 egg

Sift together flour, cocoa, salt, pepper, cayenne and cinnamon.
In a large bowl, cream the butter. Add vanilla, sugar, and beat thoroughly. Beat in egg and gradually add dry ingredients. Blend only until mixed.
Turn dough out on lightly floured cutting board/silpat/counter and -- oh yeah: flouring your hands is a good idea too -- shape dough into a cylinder about 10 inches long and two inches in diameter. Wrap cylinder in wax paper and place in freezer until firm, about 20 minutes.
Preheat oven to 375. Unwrap dough and cut into slices 1/4-inch thick. Place about 1 1/2 inches apart on ungreased cookie sheet. Bake about 10 to 11 minutes. Cookies are done when they are firm to touch.