Prep 20 mins
Cook 10 mins
Guatemalan recipe using cayenne pepper, chocolate, cinnamon, and black pepper to make some seriously good cookies
- 354.88 ml flour
- 177.44 ml cocoa powder
- 3.69 ml cinnamon
- 1.23 ml cayenne
- 1.23 ml salt
- 1.23 ml fresh ground black pepper
- 236.59 ml sugar
- 7.39 ml vanilla
- 1 egg
- 177.48 ml unsalted butter
- wax paper
- Mix egg, vanilla and sugar on medium speed until mixture is white and creamy.
- Using cold butter, cut into small pieces and add to mixture stirring well.
- Mix together the dry ingredients in a separate bowl and slowly add to egg/sugar/butter mixture being careful to not over mix.
- Make half of mixture into 8 inch log on wax paper and roll paper around it. repeat with other half of mixture. place in freezer for at least 4 hours, ideally 8 hours.
- Remove from freezer, preheat oven to 350°F.
- Slice into 1/4 inch thick rounds.
- Place on greased cookie sheet 1 inch apart.
- Bake at 350°F for 8-12 minutes or until small cracks appear on tops. Should have between 2-3 dozen cookies, depending on thickness.
I made these for my extended family ages 4-73 and even the younger children liked these cookies with the rich chocolate flavor infused with the wonderful spices. The recipe is spot on and were delicious! I am ready to bake another batch for my immediate family!
Great desert recipe that adds the "spice" to make this simple old fashioned cookie heat up with Guatemalan flair. Great treat. My daughter made them for her Latin American Culture's class. A hit!
I just had to try this recipe because our home group theme was Guatemalan recipes. The spice combination made me extremely curious. They came out delicious! They are buttery, chocolately, and they have a little kick! Very unique cookie!