Recipe by Ashbabe
Rich chocolate cookies get some Mexican flair when spiced up with cinnamon, cloves and cayenne pepper. Blanched almonds or pistachios can be used instead of cherries. I make these every year for Christmas and they're always a hit. Prep time includes chilling
Top Review by La Dilettante
I've been making these for years (only difference---my recipe calls for 8 oz chocolate) and what a hit they are, indeed! I use half green candied cherries, half res, and they are so pretty on a holiday sweets tray.
- 6 ounces unsweetened chocolate, chopped
- 2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon ground cloves
- 1 3⁄4 cups sugar
- 1⁄2 cup unsalted butter, room temperature
- 3 large eggs
- 1 teaspoon vanilla extract
- 2⁄3 cup powdered sugar
- 60 candied cherries, halves
Directions See How It's Made
- Stir chocolate in top of double boiler over simmering water until smooth; cool.
- Combine flour and next 5 ingredients in medium bowl.
- Using electric mixer, beat 1 3/4 cups sugar and butter in large bowl until light.
- Beat in eggs 1 at a time, then vanilla and chocolate.
- Gradually add dry ingredients, beating just until combined.
- Chill dough until firm, about 2 hours.
- Preheat oven to 350°F.
- Lightly butter 2 large baking sheets.
- Place powdered sugar in shallow pan.
- Form dough into 1-inch balls.
- Roll each ball in sugar to coat; shake off excess sugar.
- Arrange cookies on prepared baking sheets, spacing 1 1/2 inches apart.
- Press 1 cherry half into center of each cookie.
- Bake until cookies puff and crack but are still soft, about 10 minutes.
- Transfer cookies to rack and cool completely.
- (Cookies can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.).