These are a nice chocolate shortbread cookie. They have just a hint of spice in them and they're perfect with a scoop of good vanilla ice cream.


  • 2 cups all purpose flour
  • 2/3 cup lightly packed unsweetened cocoa powder
  • 1 tablespoon ancho chile powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 10 tablespoons granulated white sugar
  • 2 teaspoons vanilla extract
  • additional sugar for coating the cookies


  1. Sift together flour, cocoa, ancho powder, cinnamon, salt, and pepper, then sift again. In a medium bowl, use an electric mixer to cream together the butter and the 10 Tablespoons sugar until light. Mix in the vanilla, then add the flour mixture. At this point, stir and knead the dough with your hands (it will be dry and crumbly at first) until it is smooth and supple.
  2. Between 2 sheets of waxed paper, roll the dough out as evenly as possible to a thickness of 1/4-inch. Chill for 30 minutes.
  3. Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 275°F. Lightly coat two cookie sheets with shortening.
  4. Full instructions visit @recipegirl

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