A few years ago a friend gave me some of these chocolate shortbread, along with some of her other holiday baking. I absolutely loved these! They are chocolatey, but not too sweet, and there’s just a taste of cinnamon, plus a warming hint of cayenne. It makes me think of a Mexican cookie.
The recipe is from Canadian Living Holiday Cookie Collection 2010. They put bittersweet chocolate on the top, but I didn’t do that.
I was happy to be able to take a photo featuring the Christmas angel we used to have on our tree when I was a kid.
What you need:
- 3 oz bittersweet chocolate, chopped
- 1 cup unsalted butter, room temperature
- 1/3 cup sugar
- 1/2 teaspoon vanilla
- 2 & 1/4 flour
- 1/4 cup cocoa
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne
What you do:
- Place the chocolate in a bowl above a small pot of hot water on the stove. Stir occasionally until melted. Set aside to cool.
- Beat the sugar and butter until fluffy, then add the melted chocolate and vanilla, and beat until smooth.
- Sift the flour, cocoa, cornstarch, cinnamon, nutmeg, salt, pepper and cayenne into the butter mixture. Stir to make a smooth dough.
- Divide the dough into four pieces and roll out between sheets of wax paper (I used parchment, and it was fine but a little sticky) to about 5mm thick. Cut into shapes and place on a parchment-lined baking sheet.
- Refrigerate for about 20 minutes.
- Bake for 20 minutes in a 325F oven. Cool on the baking sheet for 5 minutes before placing the cookies on a cooling rack.