On the sixth day of Christmas, my true love gave to me…

…a basketful of these great “South of the Border” chocolate cookies.  These cookies were inspired from a dessert at the Lonesome Dove Bistro in Ft. Wort—the Ancho Chile Chocolate cake.  (See October 31st post for another holiday recipe inspired by Tim Love.)

Chocolate with a bite! Bueno!

Feliz Navidad Chocolate Cookies

1 cup all-purpose flour
1/2 cup plus 1 tablespoon unsweetened cocoa powder
1 1/4  teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 pinch ground black pepper
1/8 t. cayenne pepper
3 tablespoons butter, at room temperature
3 tablespoons shortening
1/2 cup plus 1 tablespoon packed dark brown sugar
1/2 cup plus 1 tablespoon granulated sugar
1 teaspoon vanilla extract
2 eggs
1/4 c. powdered sugar

Combine the flour, cocoa, cinnamon, baking soda, salt, and peppers in a medium bowl. Mix thoroughly with a whisk and set aside.

In a medium mixing bowl, beat the butter and margarine until creamy. Add sugars and vanilla. Beat on high speed for about 1 minute. Beat in eggs one at a time until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated.

Preheat to 350 degrees F. Line baking sheets with parchment paper or silicon pad.

 Using a tablespoon or small ice-cream scoop, drop dough onto prepared baking sheet, placing cookies about 1 inch apart.  Bake 12-14 minutes.  Transfer cookies to wire rack to cool.  Sprinkle with powdered sugar.

Makes about 3 dozen cookies.

Cocoa Powder on FoodistaCocoa Powder

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