Mexican Hot Chocolate Cookies

Courtesy of Aaron Sanchez of The Food Network, these are just awesome. Try with a little extra cayenne for a spicy kick.

• Ready In: 1 hr 10 mins
• Serves: 30
• Yields: 30 cookies

Ingredients

• 1  cup all-purpose flour
• 1⁄2 cup  plus 1 t unsweetened mexican cocoa powder (If you can't find this, just add 3/4 teaspoon of cinnamon to your regular cocoa powder.)
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup  plus 1 t light brown sugar, packed
• 1⁄2 cup  plus 1 t granulated sugar
• 6  tablespoons butter
• 1⁄2 teaspoon ground cinnamon
• 1  generous pinch cayenne pepper
• 1  generous pinch black pepper
• 1  teaspoon vanilla extract
• 1  egg white
• 1⁄2 cup  dulce de leche (optional)
• 1⁄4 cup  sliced almonds (optional)

Directions

1. Mix flour, cocoa, and baking soda until well combined. Set aside.
2. Mix sugars by hand until all lumps are gone. Set aside.
3. In a mixer or with a hand mixer, whip butter until creamy.
4. Add sugar mixture, cinnamon, peppers, and vanilla to butter, and mix on high for one minute.
5. Add egg white and mix until smooth.
6. On low, add flour mixture until just combined. Do not over mix.
7. Turn dough onto a sheet of waxed paper. Gently form a log about 10 inches long, roll in waxed paper, and chill in the fridge until needed (or at least 45 minutes).
8. Place oven racks in upper and lower third of the oven. Preheat oven to 350.
9. Line a baking sheet with waxed paper.
10. Slice cookies into 1/4 inch thick rounds with a sharp knife.
11. Place on cookie sheet about an inch apart.
12. Place cookies on lower rack and let them cook for 5 minutes.
13. Move cookies to the top rack and turn the pan so that cookies that were facing the front are now facing the back. Cook another 5-6 minutes.
14. Remove from the oven and let cool on a cookie rack.
15. Once the cookies cool, top them with a thin layer of duche de leche and sprinkle with sliced or slivered almonds.