I always try to bake and send some of the things based on that inspiring me to bake near each holiday. Not to say that Mexican hot chocolate is particularly Thanksgiving like, but somehow, it appealed to me to make. I’m not 100% sure what it was, but I think it is just because it sounded interested and I decided to give it a try.
The recipe wasn’t difficult to put together and baking took just approximately 10 mins for each batch so I was done in a few hours. I preferred to chill the dough since it was a bit sticky. I had dinner with a friend between making the dough and starting to bake which gave the dough some time to cool and then also I would put the dough in the fridge between sheets of cookies to keep it cool and easy to work with. When I tried one, it definitely was a bit spicy and that’s most of what I could taste. Interesting though!
I sent a few to each friend, putting the bottoms back to back, and into ziplock bags to send to friends.
(adapted from here)
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon cayenne
1. Preheat oven to 375 degrees.
2. In a medium bowl, mix together flour, cocoa powder, cream of tartar, baking soda, salt, 1 teaspoon cinnamon, and 1/4 teaspoon cayenne.
3. In a larger bowl, using a mixer, beat together butter and 1 1/2 cups sugar on medium speed until light and fluffy. Add eggs and beat to combine.
4. Gradually add the flour mixture and beat to combine.
5. Combine 1/4 sugar, 1 teaspoon cinnamon and 1/4 teaspoon cayenne.
6. Using a tablespoon, form balls of dough and roll into the sugar mixture. Place on baking pans with a few inches apart.
7. Bake for about 10 minutes, rotating the sheets halfway through. Let the cookies cool for 5 minutes and transfer to plates or racks to cool completely.