Mexican Chocolate Cherry Rounds
Add a little spice to your chocolate cherry cookies with this fabulous Mexican cookie recipe. Cinnamon, cayenne and cloves add a unique flavor to these tasty treats that make them perfect for holidays, parties and Cinco de Mayo.
Cookies can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.
Variation: Blanched almonds or pistachios may be used instead of cherries.
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- 6 ounces unsweetened chocolate, chopped
- 2 cups plus 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- 1 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup powdered sugar
- 60 candied cherry halves
- Stir chocolate on top of double boiler over simmering water until smooth; cool.
- Combine flour and next 5 ingredients in medium bowl.
- Using electric mixer, beat 1-3/4 cups sugar and butter in large bowl until light. Beat in eggs one at a time, then vanilla and chocolate. Gradually add dry ingredients, beating just until combined.
- Chill dough until firm, about 2 hours. Preheat oven to 350 degrees F. Lightly butter 2 large baking sheets.
- Place powdered sugar in shallow pan. Form dough into 1-inch balls. Roll each ball in sugar to coat shake off excess sugar. Arrange cookies on prepared baking sheets, spacing 1-1/2 inches apart. Press 1 cherry half into center of each cookie. Bake until cookies puff and crack but are still soft, about 10 minutes. Transfer cookies to rack and cool completely.
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