Mexican Hot Chocolate Cookies (Martha Stewart Everyday Food)
2-1/4 C all purpose flour
1/2 C unsweetened cocoa powder
2 t cream of tartar
1 t baking soda
1/2 t coarse salt
1 C (2 sticks) unsalted butter, room temperature
1-3/4 C sugar
2 large eggs
2 t cinnamon
1/2 t chili powder
Preheat oven to 400 degrees with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In large bowl, using electric mixer, beat butter and 1-1/2 C sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
In a small bowl, combine 1/2 C sugar, cinnamon, and chili powder. Using heaping tablespoons, form balls of dough and roll in cinnamon sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to rack to cool completely. Store in airtight container, up to 1 week. Makes 32 cookies.
Nutritional info: per 2 cookies: 266 cal, 12.5g fat, 3.3g protein, 37.3g carbs, 1.5g fiber