Mexican

Mexican Chocolate Icebox Cookies is for Dessert.

Mexican Chocolate Icebox Cookies takes 30 minutes to prepare.

Mexican Chocolate Icebox Cookies takes 8 minutes to cook.

Mexican Chocolate Icebox Cookies makes 40 servings.

The ingredients for Mexican Chocolate Icebox Cookies are:

1/2 cup Flour
3/4 Cup Quality dutch-process unsweetened cocoa
3/4 tsp Ground Cinnamon
3/4 tsp Cayenne Pepper
1/4 tsp Salt
1/4 tsp Freshly ground black pepper
1 Cup Sugar
1 1/2 tsp Vanilla Extract
1 Egg
3/4 Cup Unsalted Butter, cold and cut into small pieces.

Here is how you make Mexican Chocolate Icebox Cookies:

1.Whisk flour, cocoa, cinnamon, cayenne, salt and pepper together in a medium bowl and set aside.2. 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. Work flour mixture into butter mixture until dough is just combined (use hands or I use a large wooden spoon - it will be very sticky)3. 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 for at least 8 hours and as long as overnight.4. Preheat oven to 350F. 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, about 8 minutes. Transfer cookies to rack to let cool.Serving Size: Makes 40-48 CookiesNumber of Servings: 40Recipe submitted by SparkPeople user BRENNAGIRL.

The nutritional information for Mexican Chocolate Icebox Cookies is:

• Servings Per Recipe: 40
• Amount Per Serving
• Calories: 61.6

• Total Fat: 3.8 g
• Cholesterol: 13.9 mg
• Sodium: 17.1 mg
• Total Carbs: 7.1 g
• Dietary Fiber: 0.6 g
• Protein: 0.7 g

Mexican Chocolate Icebox Cookies is Mexican cuisine.