These yummies from this month's "Everyday Food" magazine have been a big hit at my office (and with Sweetie). I halved the amount of chili powder, but will probably go to the full amount next time. Also, I used about half regular cocoa powder (to use up the open box) and the rest dark chocolate cocoa (which I had been dying to get into). I sooooo recommend dark chocolate cocoa!
Mexican Hot-Chocolate Cookies
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 (regular is fine, just use a smidge less)
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, divided
2 large eggs
1/4 cup sugar
2 teaspoons cinnamon
1/2 teaspoon chili powder (optional)
1. Preheat oven to 400 degrees.
2. Cream together butter and 1 1/2 cups sugar on medium speed until light and fluffy. Scrape down sides of bowl. Add eggs and beat to combine.
3. With mixer on low, gradually add dry ingredients and combine thoroughly.
4. In a small bowl combine 1/4 cup sugar, cinnamon, and chili powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture.
5. Place, about 3 inches apart, on parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes.
Let the cookies cool on the sheet for a few minutes before handling.