These are not chocolate chip cookies! Cinnamon, chocolate, and a bit of cayenne pepper make these unique cookies exotic and delicious. They’re minimal effort, and as the dough needs to be refrigerated, you can keep it on hand for when you need a quick batch. My mum would make these cookies around Christmas, for dinner parties or for hampers for family.
I made these for our recent Christmas in July dinner party, and they were devoured! So as requested, here’s the recipe. More Christmas-themed food is on the way too, never fear!
Spiced Aztec Cookies
Makes: 3 dozen
Cooking time: 20 minutes hands-on, plus overnight refrigeration
- 1 cup softened butter or margarine
- 1 cup lightly packed brown sugar
- 1 egg
- 1 tsp vanilla
- 2 cups plain flour
- 1/2 tsp baking powder
- 3/4 cup chocolate chips, chopped slightly finer (or, in North America, 4 squares finely chopped Baker’s semi-sweet chocolate)
- 1 tbsp + 1 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
Beat together the butter and sugar until slightly fluffy, then add the egg and vanilla and combine well. Add the flour and other dried ingredients (not the chocolate) and toss slightly with the flour to combine slightly, then mix together with the wet ingredients just until combined. Add the chocolate and mix again.
Form the dough into two cylinders, square or circular, and roll each in a bit of waxed paper. Refrigerate until fully chilled, usually overnight.
Once chilled, unwrap and slice into cookie-sized thicknesses, about half a centimeter. Place 2 cm apart on a well-greased cookie sheet, bake for 10 minutes in a 325 F / 150 C oven, just until the bottom starts to go golden. Enjoy!