Sunday, February 20, 2005

Mexican Chocolate Cookies, take 2

This was our experiment with the corrected version of the Mexican Chocolate Icebox Cookies we posted about earlier. These cookies were much more solid and easier to work with. They could have used a touch more spice, because the added flour took out some of the punch the last batch had. The next time I will do the 3/4 tsp. cayenne rather than the 1/2 tsp. Otherwise they were perfect: crisp on the outside, soft and chewy on the inside. Much like a brownie. Highly recommended.

We served them with our brunch this afternoon. We had a spinach and roasted red pepper frittata, roasted potatoes, toasted baguette with an assortment of preserves (including blood orange marmalade), coffee, fresh-squeezed orange juice, and fresh pineapple. The cookies made a fine addition.


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