• 3 Ratings

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

Source: Better Homes and Gardens
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Spicy Chocolate Shortbread

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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.

Nutrition Facts (Spicy Chocolate Shortbread)

81 calories; total fat 4g; saturated fat 3g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 11mg; sodium 36mg; potassium 44mg; carbohydrates 11g; fiber 1g; sugar 5g; protein 1g; trans fatty acidg; vitamin a 194IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 12mcg; vitamin b12mcg; calciummg; iron 1mg.

Chocolate Glaze

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1