How to make it

  • Cayenne and cinnamon add a light kick to these Mexican chocolate icebox cookies. Sift together the flour, cocoa powder, salt, pepper, cayenne and cinnamon and set aside.
  • In the large bowl of an electric mixer, cream the butter. Add the vanilla and sugar and beat to mix thoroughly. Beat in the egg, then, on low speed, gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until mixed. Toward the end of the mixing, if the dough starts to crawl up on the beaters, remove the bowl from the mixer and finish mixing with a wooden or rubber spatula.
  • Lightly flour a large board. Turn the dough out onto the board. Lightly flour your hands and shape the dough into a cylinder about 10 inches long and about 2 inches in diameter.
  • Wrap the cylinder of dough in wax paper and place in the freezer until firm. It may be frozen.
  • Before baking, adjust two racks to divide the oven into thirds and preheat oven to 375 F.
  • Unwrap the dough and place it on a board. With a sharp, heavy knife, cut it into 1/4-inch-thick slices .
  • Place the slices 11/2 to 2 inches apart on unbuttered cookie sheets.
  • Bake 10 or 11 minutes, reversing the sheets top to bottom and front to back once during baking to ensure even browning. The cookies are done when they feel almost firm to the touch. If you bake only one sheet at a time, use the upper rack; the cookies will bake in a little less time than when there are two sheets in the oven.
  • Let cookies cool on the sheets until they are firm enough to be moved. Then, with a metal spatula, transfer the cookies to racks to cool. Store airtight.
  • Makes 40 cookies.

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  • sunny 11 years ago
    these look great Shirley, I look forward to trying them. = )
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