Mexican Chocolate Shortbread

Recipe Rating:
 1 Rating
Serves: 18 sticks
Prep Time:
Cook Time:

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

The Cook

Ronda Krouch Recipe
x1
Lightly Salted
Riverside, WY (pop. 52)
rmkrouch
Member Since Jan 2012
Ronda's notes for this recipe:
If you love shortbread cookie you will love this.
Make it Your Way...

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Directions

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

Comments

4 comments

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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 :)
user Lora DiGs ansky714 - Nov 19, 2013
I shared a photo of this recipe. View photo
user Lora DiGs ansky714 - Nov 20, 2013
I tried this recipe and say it's Family Tested & Approved!
user Bobby Webb Bobdoescooking - Dec 9, 2013
Bobby Webb [Bobdoescooking] has shared this recipe with discussion group:
"EVERYTHING MEXICAN"

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