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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Chocolate Cookies Recipe

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This recipe for Mexican Chocolate Cookies is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup sliced almonds
1 tea cinnamon
1/4 tea cayenne
2.5 sticks softened butter
1/2 cup cocoa powder
1 tea instant espresso powder
1 cup sugar
1/4 tea salt
2 large egg yolks
1 tbl vanilla
2.25 cups flour
1/2 cup raw sugar
Directions:
Directions:
In a skillet toast almonds, cinnamon and cayenne, over medium heat.
Set aside
When cooled put in food processor and process till fine.

Put 4 tbl butter in a pan and melt. Add cocoa powder and espresso. Stir to a paste. Set aside.

In a mixer add 16 tbl butter, sugar, salt and cooled cocoa mix. Mix until fluffy.
Add yolks and vanilla. Mix till well combined.

Whisk nut spicemix into flour. Add flour mix into mixer with coca 1/3 at a time and mix till dough becomes a cohesive ball. Form into a log about 2" thick and 12" long. Wrap in parchment and put in fridge for an hour.

Preheat oven to 375º

Pull out of fridge and roll in raw sugar. Slice into 1/4 inch cookies. Place on parchment lined cookie sheet. Place in oven and bake for 10-12 min or until cookies are just resistant. Pull out of the oven and let cool.
Personal Notes:
Personal Notes:
I have not made this yet but I am hoping it is close to my beloved Siete Mexican chocolate cookies that no longer exist.
This was from lottieanddoof.com

 

 

 

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