Decadent Mexican Choco Shortbread Cookies Irresistible Treats
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Author:souzanfood
Total Time:27 minutes
Yield:24 cookies 1x
Description
Indulge in Mexican choc shortbread cookies a delightful blend of rich flavors buttery crunch Perfect for any sweet tooth craving
Ingredients
Scale
1 cup unsalted butter, softened
2/3 cup powdered sugar
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon ground cinnamon
¼ teaspoon cayenne pepper
½ teaspoon salt
Chopped pecans or walnuts (optional)
Chocolate chips (optional)
Cocoa powder (for dusting)
Flaky sea salt (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, beat the softened butter and powdered sugar together until creamy.
Stir in the vanilla extract until evenly combined.
In a separate bowl, whisk together the flour, cocoa powder, cinnamon, cayenne pepper, and salt.
Gradually add the dry mixture to the wet ingredients, mixing until combined.
Divide the dough into two equal portions and roll each into a log about 1.5 inches in diameter. Wrap the logs in plastic wrap and chill in the refrigerator for at least 30 minutes.
Once chilled, remove the dough and slice into rounds about ½ inch thick. Place them on a parchment-lined baking sheet.
Bake in the preheated oven for about 10-12 minutes. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Dust with cocoa powder or sprinkle with flaky salt while still warm, if desired.
Notes
Delightful Mexican Chocolate Shortbread Cookies with rich chocolate flavor, a hint of spice, and a soft, crumbly texture.
