Mexican chocolate shortbread cookies

• Vegetarian

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 2 tsp Cinnamon
  • 1/4 cup Cocoa, unsweetened
  • 2 oz Dark chocolate
  • 3/4 cup Flour
  • 1/8 tsp Salt, Coarse
  • 6 tbsp Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 1 sticks Butter, unsalted

Found on viktoriastable.com

Description

Ingredients

• ¾ C flour
• ¼ C unsweetened cocoa
• ⅛ tsp coarse salt
• 1 sticks unsalted butter, room temperature
• 6 Tbs sugar
• 2 tsp Cinnamon
• 2 tsp vanilla extract
• ⅛ tsp Cayenne pepper (plus a pinch more)
• 2 oz grated dark chocolate

Directions

• Beat the butter with the sugar, until creamy
• Add the vanilla, cinnamon, cayenne pepper, salt, and cacao powder. Mix well.
• Add the flour, little by little, until a dough ball forms.
• Grate the chocolate in a fine grater, and add to the dough.
• Chill the dough for half an hour.
• Preheat the oven to 350 F.
• Roll out the dough to about 5 mm thickness. Cut out shapes small shapes, and bake for 10-12 minutes.
• Alternatively, before placing the dough in the fridge, shape it into a log, and wrap in plastic foil. After it hardens in the fridge, cut it into disks, 5 mm thick.