Mexican hot chocolate is not as sweet as your standard hot chocolate and it also has a kick of cinnamon. Warm and inviting, I took those flavors and turned them into a sandwich cookie for the holiday season.
3 cups all-purpose flour
3 Tablespoons cocoa powder
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
1 teaspoon vanilla
4 ounces (1/2 stick) butter , softened
1-1/2 cups powdered sugar
1 Tablespoon whole milk
1/2 teaspoon vanilla extract
Whisk together the flour, cocoa powder, cinnamon, baking powder and salt. Set aside.
In the bowl of an electric mixer beat the butter and sugar until combined. Add the vanilla and egg.
Slowly add in the flour mixture until it is incorporated. The dough will form quickly, and when it starts to pull away from the bowl, it’s done!
Split the dough into two and wrap in plastic wrap. Chill until you are ready to use.
Preheat the oven to 350 degrees. Prep baking sheets with silpats.
Start rolling out the dough. I use powdered sugar instead of flour so it doesn’t get that dough-y taste and the sugar adds a slight sweetness. Roll the dough to about 1/4 inch thick. Using a 2.5″ round biscuit cutter, cut circles and transfer onto the silpat lined baking sheet.
I like to add a little cuteness by using a tiny heart cookie cutter and just pressing it into the center, not all the way through, just enough to make an impression.
Bake for 10 minutes then let cool on a wire rack.
While the cookies are cooling make the filling. In the bowl of an electric mixer beat the butter, adding the powdered sugar slowly. Add the milk, cinnamon and vanilla. Speed up the mixer to a high and beat until fluffy.
Using an offset spatula spread the filling on the flat side of one cookie and sandwich together, then serve!