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Mexican Chocolate Cookies




Source of Recipe


crisco.com






List of Ingredients



• 1 cup all-purpose flour
  
• 1/2 cup unsweetened Dutch Process cocoa powder
  
• 1/4 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1/2 cup brown sugar
  
• 1/2 cup granulated sugar
  
• 1/2 teaspoon ground cinnamon
  
• Generous pinch of ground black pepper
  
• Generous pinch of cayenne pepper
  
• 1 teaspoon vanilla
  
• 7 tablespoons Butter Flavor CRISCO all-vegetable shortening or 7 tablespoons Butter Flavor Crisco Stick
  
• 1 egg
  






Instructions



1. Combine the flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly with a wire whisk. Set aside.
   
2. Combine the sugars, cinnamon, peppers and vanilla in a large mixing bowl and mix well, removing any lumps. Add Crisco shortening and cream together. Beat in egg. Stop the mixer. Add the flour mixture. Beat on low speed just until incorporated.
   
3. Gather the dough together with your hands and form it into a neat 9 to 10-inch log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flatting the log. Chill at least 45 minutes, or until needed.
   
4. Place oven racks in the upper and lower third of the oven, preheat to 350º degrees. Line cookie sheet with parchment paper or aluminum foil.
   
5. Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick. Place 1-inch apart on prepared baking sheets. Bake 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through.
   
6. Use a metal spatula to transfer cookies to a wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months.