Whew! It's been a busy week! Last week I was in St. Mary's, Ontario for my friend's wedding. She showed me around town and we visited some of her favourite little places, including a drive-in with frozen yogurt in waffle cones, the local fry truck and the restaurant she waitressed in during highschool. I didn't take any pictures of these fabulous treats in Ontario...I didn't want to be that weird girl that took pictures of all her food...
So no pictures from my Ontario adventure, but here's a great recipe for some cookies I tried a little while ago. I tend to have a bit of a sweet tooth...okay, a lot of a sweet tooth, and I love chocolate. But, I think Trev loves chocolate more. For instance, if someone said I had to choose between chocolate and pizza (and I could never have the other again) I think I would choose pizza - but I'm sure Trev would go with the chocolate. That is, as long as it's not white chocolate (because we all know that it's not technically chocolate). To satisfy my desire for something sweet and Trev's desire for something chocolatey, I decided to make these chocolate butter cookies with a mexican twist.
Mexican Chocolate Butter Cookies
- 1/2 cup sliced almonds
- 2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 1/4 cup butter, softened
- 1/2 cup cocoa powder
- 1 tsp instant expresso powder
- 1 cup sugar
- 1/4 tsp salt
- 2 large egg yolks
- 1 tbsp vanilla
- 2 1/4 cups all purpose flour
Heat a frying pan over medium heat then toast the almonds, cinnamon and cayenne pepper until fragrant (about 3 minutes) then set aside to cool. Process the cooled spice mixture in the food processor or in a spice grinder until very fine.
Heat up the frying pan again over medium heat and melt 1/4 cup butter then add the cocoa powder and expresso powder and stir until the mixture forms a smooth paste then set aside to cool.
Cream the butter, sugar and salt together in the bowl of the stand mixer with the paddle attachment. Add in the cooled cocoa mixture and mix on high speed until fluffy. Scrape down the sides of the bowl. Add the egg yolks and vanilla and beat on medium speed until thoroughly combined.
Mix the cooled spice mixture into the flour. Turn the mixture down to low add the flour in three batches, mixing until fully incorporated before adding the next amount of flour. Continue to mix until the dough comes together into a ball.
Divide the dough in half and roll the dough into cylinders with parchment paper then refrigerate until firm (at least one hour). Preheat the oven to 375 F. Slice the dough into disks about 1/4-inch thick and place on a cookie sheet with parchment paper. Bake for 10 - 12 minutes, you don't want to see the edges of the cookies darken. After they come out of the oven allow them to cool on a wire cooling rack.
- 4 oz bittersweet chocolate, chopped
- 1/4 cup butter
- 2 tbsp corn syrup
- 1 tsp vanilla
In a small saucepan melt bittersweet chocolate with butter and whisk until smooth. Add the corn syrup and vanilla and mix until smooth and shiny. Use a teaspoon to add a small amount of glaze to a cookie and the back of the spoon to gently to spread it to the edges. You can reheat the glaze to thin it out and make it more spreadable. Allow the cookies to dry for at least one hour, then package with parchment paper between layers.
Recipes adapted from More Best Recipes by America's Test Kitchen.