Cookie Recipes

Mexican Chocolate Cherry Rounds

Source: Bon Appetit - December 1996

Rich chocolate cookies get some Mexican flair when spiced up with cinnamon, cloves and cayenne pepper. Blanched almonds or pistachios can be used instead of cherries.

6 ounces unsweetened chocolate, chopped
2 cups plus 2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs
1 teaspoon vanilla extract
2/3 cup confectioners' sugar
60 (about) candied cherry halves

Stir chocolate in top of double boiler over simmering water until smooth; cool.

Combine flour and next 5 ingredients in medium bowl. Using electric mixer, beat 1 3/4 cups sugar and butter in large bowl until light. Beat in eggs one at a time, then vanilla extract and chocolate. Gradually add dry ingredients, beating just until combined. Chill dough until firm, about 2 hours.

Heat oven to 350 degrees F. Lightly butter 2 large baking sheets.

Place confectioners' sugar in shallow pan. Form dough into 1-inch balls. Roll each ball in sugar to coat; shake off excess sugar. Arrange cookies on prepared baking sheets, spacing 1 1/2 inches apart. Press 1 cherry half into center of each cookie. Bake until cookies puff and crack but are still soft, about 10 minutes. Transfer cookies to rack and cool completely.

Cookies can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.

Makes about 5 dozen.