Mexican hot chocolate cookies are a delicious and easy treat. Gluten free and quick, they will soon become a regular recipe in your household.
For the cookies you will need:
1⁄2 cup gluten free flour
3⁄4 cup cocoa powder
3/4 tsp ground cinnamon
3/4 tsp cayenne (if you like them hot. Use 1/2 tsp if you don’t want them too hot)
1/4 tsp freshly ground black pepper
1/4 tsp salt
3/4 cup sugar
12 tbsp butter (1 and a half sticks of butter- you want unsalted and i should be cold)
1/2 tsp vanilla extract
To make the cookies:
Whisk the flour, cocoa, cinnamon, cayenne, salt, and pepper together in a medium bowl and set aside.
Put sugar, vanilla, and egg into a large bowl and beat with an electric mixer on high speed until thick and pale, about 3 minutes. Add butter and continue to beat on high speed until smooth, about 3 minutes more. Using your fingers, work flour mixture into butter mixture until dough is just combined.
Divide dough in half and roll each half into a 9″ log. Wrap each log in parchment paper, twisting ends tightly to make a uniform cylinder. Freeze dough logs (min. 2-8 hours). I usually leave it overnight.
Preheat oven to 350°. Unwrap dough and slice each log into rounds about 1⁄3″ thick. Place rounds 1⁄2″ apart on parchment paper-lined cookie sheets. Bake cookies until slightly puffed and tiny cracks appear on surface (10-12 minutes).
Allow them to cook on the pan once removed from the oven for 10 minutes. Once they are cooler, transfer them to a wire rack and allow them to cool completely.
To make the drizzle:
Combine the white chocolate, vanilla, and crisco in a bowl.
Microwave in 30 second increments- stirring each time after.
Once you achieve a smooth consistency, use a fork to drizzle over your cookies and allow them to harden.
Serve! They will stay great on the counter for about a week and can go much longer in the freezer. They are a great and hardy cookie.