Mexican Chocolate Butter Cookies

(from APechaitis’s recipe box)

Natural cocoa powder will work in this recipe, but we found that Dutch-processed yields the best chocolate flavor. Espresso powder provides complexity, but instant coffee can be substituted in a pinch. The dough can be wrapped tightly in plastic wrap and stored in the refrigerator for up to three days or in the freezer for up to two weeks. Defrost frozen dough in the refrigerator overnight, then let stand at room temperature until firm yet malleable, about 30 minutes. The cookies are refined enough to serve plain, but a dusting of sifted confectioners’ sugar or chocolate glaze is a nice touch. Baked cookies can be stored in an airtight container at room temperature for up to three days but should be dusted with sugar or glazed the day they are served.

Source: Cook's Illustrated May 2007 (from RecipeThing user jerseyjenny)

Prep time: 15 minutes
Cook time: 15 minutes
Serves 48 people

Ingredients

  • 1/2 cup sliced almonds
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 20 tablespoons unsalted butter (2 1/2 sticks), softened to cool room temperature (about 65 degrees)
  • 1/2 cup cocoa powder (about 2 ounces)
  • 1 teaspoon espresso powder
  • 1 cup sugar (7 ounces)
  • 1/4 teaspoon table salt
  • 2 large egg yolks
  • 1 tablespoon vanilla extract
  • 2 1/4 cups unbleached all-purpose flour (11 1/4 ounces)
  • 1/2 cup turbinado sugar (or other raw or sanding sugar)
  • Optional Bittersweet Chocolate Glaze
  • 4 ounces bittersweet chocolate
  • 4 tablespoons unsalted butter
  • 2 tablespoons corn syrup
  • 1 teaspoon vanilla extract

Directions

  1. In medium skillet set over medium heat, toast almonds, cinnamon, and cayenne until fragrant, about 3 minutes; set aside to cool. In food processor fitted with metal blade, process cooled mixture until very fine, about 15 seconds. Set aside.

  2. Adjust oven rack to middle position; heat oven to 375 degrees. Melt 4 tablespoons butter in medium saucepan over medium heat. Add cocoa powder and espresso powder; stir until mixture forms smooth paste. Set aside to cool, 15 to 20 minutes.

  3. In standing mixer fitted with paddle attachment, mix remaining 16 tablespoons butter, sugar, salt, and cooled cocoa mixture on high speed until well combined and fluffy, about 1 minute, scraping sides of mixing bowl once or twice with rubber spatula. Add yolks and vanilla and mix on medium speed until thoroughly combined, about 30 seconds. Scrape sides of bowl. Whisk nut/spice mixture into flour. With mixer running on low, add flour in three additions, waiting until each addition is incorporated before adding next and scraping bowl after each addition. Continue to mix until dough forms cohesive ball, about 5 seconds. Shape into dough log, 2 inches in diameter and about 12 inches long; use parchment paper or plastic wrap to roll into neat cylinder. Chill until very firm and cold, at least 1 hour.

  4. Roll chilled log in sugar. Slice cookies 1/4 inch thick and place on parchment-lined baking sheets.

  5. Bake until cookies show slight resistance to touch (see photo below), 10 to 12 minutes, rotating baking sheet halfway through baking time; if cookies begin to darken on edges, they have overbaked. Cool for 5 minutes, then, using spatula, transfer cookies to wire rack; cool completely. Repeat steps 3 and 4 with remaining dough disks and scraps, rerolling scraps just once. Decorate as desired.

  6. For Glaze: Melt bittersweet chocolate with butter and whisk until smooth. Add corn syrup and vanilla extract and mix until smooth and shiny. Use back of spoon to spread scant 1 teaspoon glaze almost to edge of each cookie. (If necessary, reheat to prolong fluidity of glaze.) Allow glazed cookies to dry at least 20 minutes.

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