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- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons ground cocoa-chile blend or 1/4 teaspoon ground chipotle chile pepper
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter
- 1 recipe Chocolate Glaze
1. Preheat oven to 325 degrees F. In a medium bowl stir together flour, sugar, cocoa powder, cocoa-chile blend, and cinnamon. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Knead dough until smooth; shape dough into a ball.
2. On a lightly floured surface, roll dough until 1/2 inch thick. Using a 1-1/2- to 2-inch star-shape cookie cutter, cut out dough. Place cutouts 2 inches apart on an ungreased large cookie sheet.
3. Bake for 20 to 25 minutes or just until cookies are firm in the center. Transfer cookies to a wire rack; cool. Drizzle cookies with Chocolate Glaze. Let stand until glaze sets.
- Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
- 1/2 cup powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 1/8 teaspoon ground cocoa-chile blend or dash ground chipotle chile pepper (optional)
- 1 teaspoon butter, softened
- 2 teaspoons milk
1. In a medium bowl stir together powdered sugar, unsweetened cocoa powder, and, if desired, ground cocoa-chile blend. Stir in butter and milk. If necessary, add additional milk until mixture reaches drizzling consistency.
- cal. (kcal) 81,
- Fat, total (g) 4,
- chol. (mg) 11,
- sat. fat (g) 3,
- carb. (g) 11,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 0,
- Trans fatty acid (g) 0,
- fiber (g) 1,
- sugar (g) 5,
- pro. (g) 1,
- vit. A (IU) 194,
- vit. C (mg) 0,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 36,
- Potassium (mg) 44,
- calcium (mg) 0,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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