Mexican Hot Chocolate Shortbread

• Vegetarian

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1/2 tsp Almond extract
  • 1/2 cup Almond flour
  • 1 cup Brown sugar, packed light
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Cinnamon, ground
  • 1/2 cup Cocoa powder, unsweetened
  • 1/2 tsp Salt
  • 1/4 cup Sugar
  • 1/2 tsp Vanilla extract

• Drinks

  • 1/4 tsp Coffee, finely ground

• Dairy

  • 1 cup Butter, unsalted

Found on breadboozebacon.com

Description

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup packed light brown sugar
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• ½ cup unsweetened cocoa powder
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon finely ground coffee
• ¼ teaspoon cayenne pepper
• 1¾ cups all-purpose flour
• ½ cup almond flour
• ¼ cup sugar, for dusting

Directions

• 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 the 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 using a small cookie scoop onto the prepared baking sheet. Roll each portion of cookie dough into a ball, and then roll the ball in granulated sugar. Place the cookie dough ball back on the 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.