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
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