Real Recipes From Real Home Cooks ®

mexican chocolate shortbread

(1 rating)
Recipe by
Ronda Krouch
Riverside, WY

If you love shortbread cookie you will love this.

(1 rating)
yield 18 sticks
prep time 25 Min
cook time 35 Min

Ingredients For mexican chocolate shortbread

  • 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

How To Make mexican chocolate shortbread

  • 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.

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