Happy Cinco de Mayo! In honor of the holiday I wanted to try out a cookie recipe with a little spice. These Mexican Ribbon Cookies were inspired by Betty Crocker's Crisp Chocolate-Espresso Ribbon Cookies. I made those cookies last week for a get together and they were really easy and tasty so I wanted to come up with some other variations.Here's the recipe:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 tablespoon all-purpose flour
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
1 egg, slightly beaten
2/3 cup bittersweet chocolate chips, melted
1/2 cup coarsely to finely crushed chocolate-covered espresso coffee beans
1/4 teaspoon cayenne powder, heaping
Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, vanilla extract and egg until soft dough forms. Stir melted chocolate into dough. Divide dough in half; place half of dough in another bowl. Add cayenne powder to half of the dough and mix well. To remaining half of dough, mix in espresso beans.
The rest of the recipe follows the original instructions from Betty Crocker. Feel free to adjust the cayenne levels according to the amount of spice you like. For me, this amount was just enough to feel the heat, but not enough that it was painful.
Since both halves of the dough are chocolate the ribbon effect is much more subtle than in the original recipe, but I still think it's quite pretty.
As always, let me know how this recipe turns out for you!
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