:: mexican hot-chocolate cookies ::
adapted from martha stewart
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon chili powder
1 :: preheat oven to 400 degrees. in a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt; set aside.
2 :: in a large bowl, using a mixer, beat butter and 1 1/2 cups sugar on medium speed for about 2 minutes. add eggs and beat to combine.
3 :: stir in the flour mixture gradually by hand.
4 :: combine the cinnamon, chili powder and 2 tablespoons of granulated sugar in a small bowl. line cookie sheets with parchment paper.
5 :: scoop up tablespoons of the dough and roll them into 1 inch balls. then roll the ball in the cinnamon/sugar/chili powder mixture. space cookies about 3 inches apart on cookie sheet and bake for 10 minutes or until they start to crack. transfer cookies to wire racks to cool.
happy weekend friends!