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Meatless Monday - Mexican Hot Chocolate Short Bread Cookies

Part of the Penland experience is some really fantastic food.  It's really good, healthy and you get ample variety.  The first time I came here I was worried that I'd starve to death (it's a phobia of mine) since I'm a vegetarian who does not like beans or tofu and this is very limiting.  So when I packed for a two and a half week stay I brought a large container of homemade granola bars and a bag of chips to help keep me going.  I didn't have to touch them.

When I thought about what to write for today I thought it should be a Penland recipe but I didn't feel I had time to bother Day, the chef for a recipe so I searched on line and found this recipe for Mexican Hot Chocolate Short Bread cookies.  I have not tried these yet, you won't get dessert at every meal but you will see them fairly regularly.  However, they do sound really good so I will try them at home.

Mexican Hot Chocolate Short Bread Cookies

While you're looking up the recipe you should check out the rest of the blog, it's pretty cool.  She makes some really great clothes.

1 3/4 cups unbleached all-purpose flour
1/2 cup almond flour
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup packed light brown sugar
1/2 cup Dutch-processed cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon espresso powder or finely ground coffee
1/2 teaspoon fine sea salt
1/4 teaspoon cayenne pepper
1/2 cup mini semisweet chocolate chips
About 1/4 cup granulated sugar for dusting
Your favorite cookie stamp

Line two cookie sheets with parchment.
Whisk the flours together in a medium bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter, vanilla, and almond extract until the mixture is pale in color, 1 to 2 minutes.  Turn the speed down to low, add the brown sugar, cocoa, cinnamon, espresso, salt and cayenne pepper, and continue to mix until mixture is smooth, 2 to 3 minutes.  Add the flour mixture in thirds until just combined. With the mixer running, sprinkle in the chocolate chips, mixing until just combined.
Transfer the dough to another bowl and finish mixing by hand to make sure no bits of flour or butter are hiding on the bottom of the bowl and the dough is thoroughly mixed.
Use a small ice cream scoop to form the cookies, about 1 rounded tablespoon each, and place on the prepared cookie sheets, leaving 1 inch between the cookies to allow for spreading.
Flatten each cookie with a cookie stamp dusted with granulated sugar, or gently flatten each cookie with the palm of your hand and then dust the tops with sugar.  They will have little cracks in the top. Refrigerate the cookies for at least 1 hour, or up to 5 hours.
Position a rack in the lower third of the oven and preheat the oven to 350 F.
Bake the cookies, one sheet at a time for 8 to 10 minutes, rotating the pan halfway through the baking time for even doneness.  Cool the cookies completely on wire racks. Store the cookies in an airtight container for up the 3 days at room temperature.

If you make them let me know what you think of them.

Check out the gallery page - Future Relics Gallery by Lori Buff


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