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My favorite time of the year is fast approaching. I love Christmas with all the trimmings.
The final two months of the year are the busiest time of all in my kitchen. I make about two dozen different kinds of cookies, about half a dozen different candies and half a dozen pies and cakes, along with all the special dishes for Thanksgiving and Christmas dinner, as well as several hot hors d’oeuvres for my annual tree-trimming open house.
With all that baking, I have to start early. Usually by the first week of November I begin baking cookies and storing them in my freezer until mid-December. This is one of the earliest cookies to be made, since it freezes well.
Cinnamon-Chocolate Mexican Cookies
¼ cup all-purpose flour
½ cup unsweetened cocoa powder
2 tsp. ground cinnamon
½ tsp. baking powder
1/8 tsp. salt
8 Tbsp. (1 stick) butter, softened
½ cup sugar
2 large eggs
1 cup semisweet chocolate chips
1 cup chopped walnuts
Preheat oven to 350 degrees.
In medium bowl, combine flour, cocoa, cinnamon, baking powder and salt until blended. In large bowl, with mixer at medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, until smooth and creamy. Stir in flour mixture, chocolate chips and chopped walnuts until blended.
Drop dough, by tablespoons, onto large greased cookie sheet. Bake cookies until set, about 10 minutes. Remove cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container.
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