Mexican Hot Chocolate Cookies

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READY IN: 1hr 10mins
SERVES: 30
YIELD: 30 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix flour, cocoa, and baking soda until well combined. Set aside.
  • Mix sugars by hand until all lumps are gone. Set aside.
  • In a mixer or with a hand mixer, whip butter until creamy.
  • Add sugar mixture, cinnamon, peppers, and vanilla to butter, and mix on high for one minute.
  • Add egg white and mix until smooth.
  • On low, add flour mixture until just combined. Do not over mix.
  • 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).
  • Place oven racks in upper and lower third of the oven. Preheat oven to 350.
  • Line a baking sheet with waxed paper.
  • Slice cookies into 1/4 inch thick rounds with a sharp knife.
  • Place on cookie sheet about an inch apart.
  • Place cookies on lower rack and let them cook for 5 minutes.
  • 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.
  • Remove from the oven and let cool on a cookie rack.
  • Once the cookies cool, top them with a thin layer of duche de leche and sprinkle with sliced or slivered almonds.
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