This is it! The last recipe of #MyXmasCookies, a month of cookies on Instagram! I’m exhausted but happy, and I want to thank all of you for following me and contributing to the gallery with all of your fantastic photos and recipes! Wishing you all the happiest (and sweetest) possible 2016!
Chocolate spice shortbread cookies
- 1 1/2 C (200 g) flour
- 1/2 C (50 g) unsweetened cocoa
- 1/4 tsp salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 pound (230 g) unsalted butter, room temperature
- 1/2 C (100 g) granulated sugar
In a small bowl, sift flour, cocoa, salt and spices together. Set aside.
With an electric mixer beat butter on medium speed for 3 to 5 minutes until fluffy. Add sugar and continue to beat until very light in color, about 2 minutes more. Add the flour and cocoa mixture and combine on low speed, until flour is just incorporated and dough sticks together when squeezed with fingers.
On a sheet of wax paper, pat and form the dough into a log about 12 to 14 inches long and 1 to 1 1/2 inches in diameter. Chill until firm, at least 1 hour.
Preheat oven to 325°F (165°C).
Line cookie sheets with parchment. Remove the wax paper from the dough and slice the log into 1/4 inch thick slices. Lay cookies on lined baking sheets. Bake until firm, 17 to 20 minutes. Cool completely on wire racks. Can be stored in an airtight container for 3 to 4 weeks.
