Mexican Chocolate Icebox Cookies
Description
The Liberty Bar in San Antonio, one of our favorite places, serves these spicy-sweet cookies at brunch, but thy make a great treat at any time of the day.
Makes about 4 dozen
Makes about 4 dozen
Ingredients
1/2 cup flour
3/4 cup quality dutch-process unsweetened cocoa
3/4 tsp ground cinnamon
1/2-3/4 tsp cayenne
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup sugar
1 1/2 tsp vanilla extract
1 egg
12 tbsp cold unsalted butter, cut into small pieces
3/4 cup quality dutch-process unsweetened cocoa
3/4 tsp ground cinnamon
1/2-3/4 tsp cayenne
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup sugar
1 1/2 tsp vanilla extract
1 egg
12 tbsp cold unsalted butter, cut into small pieces
Instructions
1. Whisk flour, cocoa, cinnamon, cayenne, salt, and pepper together in a medium bowl and set aside. Put sugar, vanilla, and egg into a large bowl and beat with an electric mixer on high speed until thick and pale, about 3 minutes. Add butter and continue to beat on high speed until smooth, about 3 minutes more. Using your fingers, work flour mixture into butter mixture until dough is just combined.
2. Divide dough in half and roll each half into 9" log. Wrap each log in parchment paper, twisting ends tightly to make a uniform cylinder. Freeze dough logs for at least 8 hours and as long as overnight.
3. Preheat oven to 350F. Unwrap dough and slice each log into rounds about 1/3" thick. Place rounds 1/2" apart on parchment paper-lined cookie sheets. Bake cookies until slightly puffed and tiny cracks appear on surface, about 8 minutes. Transfer cookies to a rack to let cool.
2. Divide dough in half and roll each half into 9" log. Wrap each log in parchment paper, twisting ends tightly to make a uniform cylinder. Freeze dough logs for at least 8 hours and as long as overnight.
3. Preheat oven to 350F. Unwrap dough and slice each log into rounds about 1/3" thick. Place rounds 1/2" apart on parchment paper-lined cookie sheets. Bake cookies until slightly puffed and tiny cracks appear on surface, about 8 minutes. Transfer cookies to a rack to let cool.
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