Monday, December 17, 2012

Mexican Hot Chocolate Cookies

My Mother-in-law wanted to move up Christmas this year.

Yes, the whole end-of-the-world thing.

Being the good DIL i am, and for a dreamer, rather grounded in reality, i had to poke a little fun at her. It's my job, right? Keep everyone real. Because, honestly, i prefer my flights of fancy as solo trips, or at least i want to bring a good friend with a good sense of humour along.

Originally, i had a whole menu of desserts and appetizers planned. But as the family dinner approached, i lost steam. Part of it might have been guilt. Because i love my MIL and would never hurt her feelings on purpose. To be fair, i ran the idea past her first. I asked her how she felt about it, and she didn't seem to care, but she wondered if anyone would have the appetite for all that after a big Christmas dinner. I also figured this into my plans and i decided that it was a bit overkill, but i had to do something, because it's not every day your family holiday gatherings get moved around for possible cosmic calamity.

Martha always has some good ideas. My Google-fu skills take me to her page quite often. She intrigues me and makes me try new things. She's like my crack dealer, but my crack comes in the form of recipes and food and decor tricks.

Mexican Hot Chocolate Cookies (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 (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 2 large eggs
  • 2 teaspoons cinnamon
  • 1/2 teaspoon chile powder (optional)

  • Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
  • In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

(Note: I used ground Chipotle powder as the chile pepper for my cookies, because i was trying to be Mayan-authentic. You can probably use whatever chile powder floats your boat, but this has a nice heat to it without being an overpowering taste.)

Just roll your cookie dough around and get it coated.

They are very similar to Crackle cookies, and were firm. I let them cool on the tray for a couple minute and them removed them to a rack to cool the rest of the way.

Even though my MIL didn't think she'd like them, she asked me to leave her a bag of them when we left.

I also made a batch of Alton Brown's hot cocoa mix. I brought a canister with me so i could have a little hot cocoa bar. I kind of made i up as i went along with what i had in my kitchen. I brought marshmallows (of course), whipped cream (in a can), peppermint and vanilla extracts, Christmas nonpariel sprinkles, ground chipotle pepper, candy canes, and Hershey's chocolate syrup.

My cocoa pictures aren't the greatest, because for some reason i was trying to take pictures on my phone instead of my camera. But it was delicious, no matter how you chose to have it.

This one you can see that we were decadent and had marshmallows under the whipped cream, which was interesting. The girls had to have sprinkles, of course.

My husband went for the more exotic cocoa sprinkled with chipotle powder drizzled with chocolate syrup. Yum!

Me personally, i added a few drops of vanilla extract, added a few marshmallows and a dollop of whipped cream, plus sprinkles.

I have a cute idea for a Hot Cocoa bar for Christmas, when things are going to be quiet and we can spend all day in our jammies playing with presents. The kids will love it, and maybe we'll make the adult cocoa Irish.

Hopefully it helped take the weird out of having Christmas almost 2 weeks early at Grandma's house.

I hope to have more posts coming soon as i complete more of my Holiday treats list.

No comments:

Post a Comment