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Mexican Chocolate Icebox Cookies

January 15, 2017

Mexican Chocolate Icebox Cookies


1 1/2 cup flour

3/4 cup cocoa powder

3/4 tsp cinnamon

1/2 tsp cayenne pepper

1/4 tsp salt

1/4 tsp black pepper

12 Tbsp butter, soft

1 cup sugar

1 1/2 tsp vanilla

1 egg


Sift together flour, cocoa, cinnamon, cayenne pepper, salt and pepper.   Cream together butter, sugar; beat in vanilla and egg.  Gradually add flour mixture until dough is uniform in color and has no unmixed flour.   Form in two 9 inch long logs; wrap in plastic wrap or foil.   Freeze over night or up to 6 weeks.


Preheat oven to 375° F.    Slice and bake 8 to 10 minutes or until firm around the edges.   Makes 4 dozen cookies.   Serve with ice cream or frost with favorite flavors.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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