“Gosh Almighty!”
(It’s an SEC/Mississippi Thing.)
inspiration
http://www.splendidtable.org/recipes/mexican-hot-chocolate-shortbread
our comments
Our dearest friend Jill sent this recipe a few days before the Alabama/Ole Miss Game 2014. I thought they’d be perfect for that fall football evening. LIttle did I realize that the Mighty Alabama would fall that night, but Gosh Almighty, these cookies are good! Hence I’ve changed the name from Mexican Hot Chocolate Shortbread to the more appropriate Hotty Toddy. Bill said he didn’t really like these cookies, but I think that was the football talking. The heat is perfect. (But don’t go over ½ tsp…that is too much.)
After reading the Splendid Table site comments, I bought almond flour at Earth Fair where I could portion out what I needed; I didn’t bother checking for ‘doneness,’ I just went with the time and enjoyed the melty middles. My photo didn’t turn out as pretty as the picture on Splendid Table…and the cookies didn’t stick around long enough for another photo shoot!
Makes about 24 cookies.
ingredients
1 ¾ cups unbleached all-purpose flour
½ cup almond flour
2 sticks unsalted butter, room temperature
½ tsp vanilla extract
½ tsp almond extract
1 cup packed brown sugar
½ cup cocoa powder
½ tsp cinnamon
¼ tsp espresso powder
½ tsp salt
¼ to ½ tsp cayenne pepper
½ cup semisweet chocolate chips
~ ¼ cup granulated sugar for dusting
directions
Line two cookie sheets with parchment.
Whisk flours together in a medium bowl. Set aside.
In another medium bowl, stir together brown sugar, cocoa, cinnamon, espresso, salt, and cayenne pepper.
Using a stand mixer, cream butter, vanilla, and almond extract for 1 to 2 minutes until pale and smooth. Turn speed to low and add brown sugar mixture, mixing for 2 to 3 minutes until smooth. Add flour mixture in thirds until just combined. Add chocolate chips, mixing until just combined.
Use a wooden spoon to make sure all dough is all mixed with no hidden butter or flour left out.
Take 1 rounded tablespoon of dough and roll into a ball. (Do not work too much as you don’t want to heat them.) Roll balls in bowl of granulated sugar to dust. Place on prepared cookie sheets; gently flatten with hand, spoon, juice jar, or cookie stamp, leaving room between cookies for spreading.
Refrigerate unbaked cookies for 1 to 5 hours. (Or place in freezer for 20 minutes.)
Position rack in the lower third of the oven and preheat to 350 F.
Bake cookies, one sheet at a time, for 8 to 10 minutes, turning pan halfway through for even doneness. (Check for firm edges; but they will set up more as they cool.) Cool cookies on wire racks. Store in airtight container for up to 3 days…if you can!
litotes (lī-ˈtō-ˌtēz) 