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Spicy Chocolate Shortbread

A touch of ground cocoa-chile blend adds a gentle spicy-warmth to these glazed shortbread cookies.

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  • Yields: about 24 cookies
  • Prep: 25 mins
  • Bake: 20 mins 325°F

Spicy Chocolate Shortbread

Directions

  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.

From the Test Kitchen

To Store:

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.

Chocolate Glaze

Directions

  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.

Nutrition Facts (Spicy Chocolate Shortbread)

  • Per serving:
  • 81 kcal cal.,
  • 4 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 11 mg chol.,
  • 36 mg sodium,
  • 11 g carb.,
  • 1 g fiber,
  • 5 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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