Welcome to day nine of the 12 Days of Christmas Cookies on WLOW! Today’s cookie is just wow. Straight from one of my favorite baking cookbooks, The Back in the Day Bakery Cookbook, these Mexican Hot Chocolate Shortbread cookies and nice and soft, but pack a flavor punch. They have mocha undertones and a little spice to keep you warm this holiday season.
Normally when I bake and take food into work, I’ve tasted it, formed my own opinion, and written my blog post. With these cookies, I took them pretty much straight out of the oven to work. Let me tell you, everyone ranted and raved about them. I warned everybody that they were a little spicy, and that just seemed to make them want to eat a cookie even more. One guy even told me, “As a Mexican, I approve.” Haha. At least it’s official.
The texture on these cookies gets me too. They’re soft. Like softer than I was expecting. Normally I think of shortbread as being almost dry, flaky, and they have a firmer cookie texture. These cookies have a just firm enough outside and a soft inside. It really takes them to the next level. Just don’t pop 3 in your mouth at once unless you have some milk to cool your tongue down with.
One Year Ago: Vanilla Macaron FAIL!
from The Back in the Day Bakery Cookbook
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon finely ground coffee
- 1/4 teaspoon cayenne pepper
- 1 3/4 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 cup sugar, for dusting
- Preheat oven to 350 dergees F. Line a baking sheet with a Sil-Pat or parchement paper.
- In a large mixing bowl, beat together butter, brown sugar, vanilla, and almond extract until smooth and creamy, about 2 minutes.. Add cocoa powder, cinnamon, salt, coffee, and cayenne pepper; mix until combined.
- In a medium bowl, combine all-purpose flour and almond flour. Add flour mixture to butter mixture in 3 additions, mixing until just combined after each addition. Scrape sides of bowl as needed.
- Portion dough by the tablespoonful onto the prepared baking sheet. Roll each portion into a ball, and then roll the ball in granulated sugar; place back on baking sheet. Use the bottom of a drinking glass to flatten the cookie dough balls.
- Bake cookies for 8 to 10 minutes. Remove from oven and let cool on baking sheet for 2 minutes. Transfer to a wire rack to cool completely.
The original recipe calls for a 1 hour minimum refrigeration time after you flatten the cookie dough balls. I was in a time crunch and didn't do this. The cookies still turned out great.