Mexican Chocolate Shortbread

Recipe Rating:	1 Rating5
Category:	Cookies
Serves:	18 sticks
Prep Time:	25 Min
Cook Time:	35 Min

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

Pinched by Miquelon, and 63 more.

Ronda Krouch

Lightly Salted

Riverside, WY (pop. 52)

rmkrouch

Member Since Jan 2012

Ronda's Notes:

If you love shortbread cookie you will love this.

Directions

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.

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.

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.