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A Twist on Holiday Cookies: Mexican Chocolate Cookies

Let’s face it: everyone is sick of sugar cookies. Yeah, they’re beautiful, but by the time the 10th coworker brings some into your office, you can take it no more. Please, you beg, bake something else.

So here you go. This is a recipe from Enlightened Chocolate by Camilla Saulsbury, quite possibly my favorite dessert book ever (and a wonderful gift from a fabulous friend in Baltimore, may I add). These cookies are a little spicy, a little cinnamon-y and utterly delicious. Bake a bunch for yourself, or be a good person and bring them to the office. Everyone will thank you profusely.

Mexican Chocolate Cookies

1 cup all-purpose flour

1 cup whole-wheat pastry flour

1/2 tsp cinnamon

1/4 tsp baking soda

1/4 tsp cayenne pepper

pinch of salt

5 Tbsp butter

7 Tbsp unsweetened cococa powder (not Dutch-process)

2/3 cup sugar

1/3 cup dark brown sugar

1/3 cup plain low-fat or Greek yogurt

1/2 tsp vanilla extract

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1. Preheat the oven to 350F and line two cookie sheets with parchment paper. Mix the flours, spices and salt in a bowl. Set aside.

2. Cream the butter and sugars together. Add the vanilla extract and yogurt.

3. Mix the sugar-butter mixture and flour mixtures until completely combined.

4. Drop by level tablespoons onto the cookie sheets and bake for about 8-10 minutes or until almost set. Cool completely and enjoy!!

 
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Posted by on December 11, 2008 in Chocolate, cookies, Holidays

 

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Cookies and Brownies and Bread! Oh My!

While surfin’ through the interwebs today, I found a blog written by the masters of baking over at King Arthur Flour, the Baker’s Banter. Filled with gorgeous, saliva-enducing photos and step-by-step instructions on how to make every baked good imaginable (check out this fab, fab, fab entry on how to make biscotti), these bakers have it down.

For the bake-aholic, King Arthur Flour produces a delightful catalog filled with everything a baker could crave. Along with selling gadgets and techie goodies, they sell some of the best flours for the devoted baker — plus they sell hard-to-find flours that are key for making artisan breads (like dark and light rye, spelt, amaranth, nut flours…).

I recently bought the King Arthur Flour Whole Grain Baking book and have made several really great recipes, including a bread packed full of cranberries and nuts. I highly recommend this cookbook for someone who is looking to switch over to healthier baking but is wary of “light” and “healthy” recipes.

I know, I can’t stop raving. I just love this company.

 
 

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