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Mexican Chocolate Cookies

 

Ingredients:

3 1 ounce squares semisweet chocolate -- chopped
2 stick butter
1 cup brown sugar
1 teaspoon vanilla
2 tbsp creme de cacao
1 tbsp coffee liqueur
1 tbsp powdered coffee
1 tbsp cinnamon
¼ tsp black pepper
½ tsp  poblano chile powder
2 eggs
2/3 cup chopped pecans
½ cup flour
½ cup unsweetened cocoa
glaze
1/2 cup chocolate bits
 
How to:

 

Preheat oven to 325 F.
Use nonstick cookie sheet

Place a 14x8-inch piece of heavy-duty foil in bottom of pan
Melt the butter and chocolate in a large mixing bowl
Cool and add sugar
Beat well
Stir in vanilla, liqueurs, powdered coffee, cinnamon, pepper and chile powder
Add the eggs and beat well
Stir in nuts
Combine flour and cocoa; gently but thoroughly beat into egg mixture.
Pour in prepared pan.
Bake 25 to 30 minutes, until sides pull away but center is soft.
When cool, remove from pan.
Chill in refrigerator.
Prepare glaze.
Spread over cookie.
Sprinkle bits on top.
Chill again before cutting.
Makes 18 cookies.

Glaze: Melt 1/3 cup butter with 3 ounces semisweet chocolate
morsels. Stir until smooth

 

 

 

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