Description
Delicious Mexican chocolate shortbread cookies with a hint of spice, perfect for any gathering or cozy afternoon treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the butter and sugars in a large bowl until light and fluffy.
- Add the vanilla extract and mix until just combined.
- Whisk the dry ingredients (flour, cocoa powder, ground cinnamon, salt, cayenne) in another bowl.
- Combine the wet and dry ingredients, stirring until just blended.
- Form the dough into balls and flatten them slightly.
- Line a cookie sheet with parchment paper and place the cookies on it.
- Bake for 12-15 minutes until the edges firm up.
- Cool the cookies on a wire rack.
Notes
Cookies can be prepared in advance and stored in the refrigerator for up to a week. For variation, try adding chocolate chips or nuts.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 5g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 30mg