Mexican Chocolate Shortbread


Ronda Krouch Recipe

By Ronda Krouch rmkrouch


Rating:
Serves:
18 sticks
Prep:
25 Min
Cook:
35 Min
Comments:

If you love shortbread cookie you will love this.

Ingredients

12 Tbsp
butter, unsalted
11/2 c
all purpose flour
3 Tbsp
sliced almonds
6 Tbsp
dutch-process cocoa powder
1 tsp
ground cinnamon
1/4 tsp
salt
pinch
cayenne pepper
1/2 c
granulated sugar
2 tsp
raw sugar

Directions Step-By-Step

1
Preheat oven to 350 degree F: Butter a 9-inch square metal baking pan, then line with parchement papper, leaving an overhang on all 4 sides.
2
Pulse the flour, almond, cocoa powder, cinnamon, salt, and cayenne until finely ground. Beat butter aand granulated sugar in large bowl with a mixer until lightly fluffy. add in flour mixture and press dough into pan.
3
Prick dough with a fork then cut into 18 strips lightly press almond slices and sprinkle with raw sugar, place in refrigerater for 10 minutes. bake for 30-35 minutes it will look puffy. Store in a airtight container.

About this Recipe

Course/Dish: Cookies


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4 Comments

user
Dec 9, 2013 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN"
user
Lora DiGs ansky714
Nov 20, 2013
I tried this recipe and say it's Family Tested & Approved!
user
Nov 19, 2013 - Lora DiGs shared a photo of this recipe. View photo
user
Lora DiGs ansky714
Nov 19, 2013
RONDA I MADE THESE COOKIES TODAY ...I PUT ALMONDS IN WITH FLOUR MIXTURE N PULSD BUT THEN DIDNT HAVE ANY LEFT TO PUT ON TOP OF COOKIE....STILL TURND OUT DELICIOUS N JUST THE RITE AMT OF HEAT....THANX FOR THE POST N PINCHD :)