Over the holiday, I decided to confront my baking fears and head into the kitchen to make some goodies to bring to my mother’s house. I’ve always used the Rachael Ray mantra “I’m a cook – not a baker!” as a defense mechanism to rationalize my fear of baking. When it comes to cooking I excel, however but baking? Let’s just say that more often than not I have fallen short.
In this month’s issue of Cooking Light they spotlighted some cookies that were just begging to be made. “Hmmmm.. Mexican Chocolate Cookies – how bad can THAT be?” Sure enough – the cookies were the standouts – the delicious heat of the cayenne mixed with the richness of the chocolate and the warmth of the cinnamon – divine. You might want to make these Mexican Chocolate Cookies for your next cookie exchange or to leave for Santa for a little somethin’ extra in your holiday stocking…
On to the recipe:
Gather Your Ingredients
The spices and the flour
Time to bake
Letting them cool
Now, don’t you want one?
[mpprecipe-recipe:328]
