Mexican Chocolate Cherry Rounds
These cookies have a spicy kick which gives them an unusual
taste in the holiday season; but crackled powdered sugar shell
gives them an refined appearance.
|
| 9 |
|
oz. |
|
Ibarra Mexican Chocolate |
| 2-1/4 |
|
c. |
|
Flour |
| 2 |
|
t. |
|
Baking Powder |
| 1 |
|
t. |
|
Salt |
| 1 |
|
t. |
|
Ground Cinnamon |
| 1/4 |
|
t. |
|
Cayenne Pepper |
| 1/4 |
|
t. |
|
Ground Cloves |
| 1 |
|
c. |
|
Sugar |
| 1/2 |
|
c. |
|
Unsalted Butter (room temperature) |
| 3 |
|
Lg. |
|
Eggs |
| 1 |
|
t. |
|
Vanilla Extract |
| 2/3 |
|
c. |
|
Powdered Sugar |
| 30 |
|
|
|
Candied Cherries |
|
- Stir chocolate in top of double boiler over simmering water until smooth; cool.
- Combine flour and next 5 ingredients in medium bowl.
- Using electric mixer, beat 1 cup sugar and butter in large bowl until light. Beat in eggs one at a time, then vanilla and chocolate.
- Gradually add dry ingredients, beating just until combined.
- Chill dough until firm, about 2 hours.
- Preheat oven to 350° F. Lightly butter 2 large baking sheets.
- Place powdered sugar in shallow pan. Form dough into 1 inch balls. Roll each ball in sugar to coat shake off excess sugar. Arrange cookies on prepared baking sheets, spacing 1-1/2 inches apart.
- Press 1 cherry half into center of each cookie.
- Bake until cookies puff and crack but are still soft, about 10 minutes.
- Transfer cookies to rack and cool completely.
|
Total time: about 3 hours
Time to prepare: about 30 minutes
Cooking time: about 10 minutes
Makes: about 5 dozen |
| Notes: Cookies can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.
Original recipe called for 6 oz. unsweetened chocolate, 2-1/8 cup
flour, 1-3/4 cup sugar, and 1 tablespoon cinnamon; modifications
were made to suit authentic Mexican chocolate.
|
Mexican Chocolate Cherry Rounds