Cookies to Make Today!

Okay, y'all - you should probably make these cookies today. They're so delicious and so easy, it's not even funny. They're Mexican Hot Chocolate Cookies, and they are awesome. If you like mexican hot chocolate - that kind of sweet, spicy, chocolate combo - then you will love these cookies. Don't be scared of the spice - it's only a hint of spiciness. They're kind of like a spicy chocolate snickerdoodle. Plus, they're really pretty! 


I decided to make cookies because I couldn't resist the Martha Stewart Makes Cookies iPad app, and figured I should probably put it to good use! (The recipe is also on her website, so no worries.) These cookies are not gluten free, so I only tried one and the rest are for Jim and whoever is at our apartment before they're all gone! 


I had everything for these cookies in my pantry, and they took less than 45 minutes to make and bake all 3 batches. I used cayenne instead of chile powder, but Martha says either will be fine. 

cookies!

yum!

Here's the recipe, straight from Martha Stewart: 

Mexican Hot-Chocolate Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 3/4 cups sugar
• 2 large eggs
• 2 teaspoons cinnamon
• 1/2 teaspoon chile powder (optional)

Directions

1. Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
2. In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

If you make these, let me know how you like them! I can guarantee I'll be making them again.