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Mexican Hot Chocolate Cookies


2½ cups flour

1 cup cocoa powder

1¼ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

1 teaspoon cayenne

½ teaspoon of instant or very finely (Turkish) ground espresso

1 cup unsalted butter

4 tablespoons shortening

1¾ cup sugar

½ cup brown sugar

3 eggs

1 tablespoon vanilla extract


  1. In medium bowl, sift together flour, cocoa, baking soda, salt, cinnamon, cayenne, and espresso. Set aside. In bowl of a stand mixer fitted with a paddle attachment, cream together butter, shortening, and sugars until light and fluffy. Add eggs, one at a time, beat-ing for 30 seconds on medium speed after each addition. Add flour mixture, mixing until just combined.
  2. Scoop the dough into 1½-inch balls and chill for at least 1 hour. Preheat oven to 350 degrees. Place each cookie 1½ inches apart on cookie sheet and bake for about 8 to 10 minutes, rotating sheet halfway through baking time. Allow to cool on sheets for 2 minutes, and remove to a wire rack to cool completely.
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