Monday, January 21, 2013

Stefani makes Mexican Chocolate Icebox Cookies. The cold and snow are back. Cold + snow = baking. I found this recipe in Jenny Rosenstrach's Dinner: a Love Story, my new go-to cookbook. (Last night I made Jenny's delicious Apricot-Mustard Baked Chicken for dinner. But I'll save that recipe for another post.) Mexican Chocolate Icebox Cookies: Sift together 1 1/2 cups all-purpose flour, 3/4 cup cocoa powder, 3/4 teaspoon cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper in a medium bowl. In a large bowl, cream together 3/4 cup butter and 1 cup of sugar. Beat in 1 1/2 teaspoons of vanilla extract and 1 egg. Gradually add the dry mixture to the butter mixture until dough is uniform in colour and no unmixed flour remains. Using lightly floured hands, divide the dough into two pieces and shape each half into a log. Wrap tightly in wax paper or plastic wrap and freeze for a minimum of 2 hours and up to 6 weeks. When ready to use, preheat the oven to 375 degrees. Slice the frozen dough in rounds, place on baking sheets and bake for 8-10 minutes. The cookies are ready when they feel a bit firm at the edges. Store in an airtight container when cool. These spicy cookies are the PERFECT cold weather treat.

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