CHOCOLATE CINNAMON CHIPOTLE COOKIES
Yield 12 large ookies
Number Of Ingredients 22
Steps:
- -Whisk together flour, salt, cinnamon, baking powder & chili powder. -Beat butter & shortening on medium speed until combined. Scrape down bowl. Add sugar & beat until light & fluffy. Scrape. -Add egg & vanilla; beat on med speed until combined. Scrape. Add chocolate & beat on low until combined. Scrape. -Add 1/2 flour mixture & beat on low 15 sec, then add remaining flour mixture & beat until combined. Dough will be sticky. Divide in half & wrap both halves in plastic. Refrig for at least 2 h & up to 3 days. -Preheat 325 degrees. Line baking sheets w/ parchment paper. -Lightly flour work surface. With 1/2 of dough, dust lightly on both sides w/ flour. Roll out to thickness of 1/4 in. Cut shapes, re-rolling scraps; transfer the cutouts to a baking sheet, spacing them 1" apart. Freeze for 15 min. -Repeat with the remaining dough. -Bake one sheet at a time for 10 - 12 min, turning halfway through, until dry and just set. Cool on sheet on rack 5 min, just the cookies on rack. For the filler icing: Combine 3.5 cups confectioners' sugar & the cream of tartar in bowl; beat on low to get rid of lumps, then add the egg whites & lemon juice, beating until completely smooth. Should have the texture of a thick, shiny glaze. If too thick, beat in an extra egg white; if too thin, add some confectioners' sugar, a tbsp at a time. -Pipe the icing around the edge of each cookie; let dry for 15 min. -Use the remaining icing in the piping bag (no tip) to fill in each cookie. Be sparing; use the back of a spoon or a brush to help evenly distribute the icing. Let the icing dry for 8 h or overnight. -For the royal icing: Combine the confectioners' sugar, egg whites & 1 tsp of the lemon juice; beat on low-med speed for 3-5 min, until completely smooth. Icing should create a peak that falls over a bit when beater is lifter; slightly thicker than the filler icing. If not, add egg white &/or lemon juice 1/2 tsp at a time to thin, or 1 tsp confectioners sugar. Tint and decorate.
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Kathleen Jackson
jackson.kathleen59@hotmail.frI love the unique flavor of these cookies. They're a great way to impress your friends and family.
Gage Netherland
gage-netherland@hotmail.comThese cookies are the perfect holiday treat. They're festive and delicious.
Fardin FF
ff.f@gmail.comThese cookies are really easy to make. I made them with my kids and they had a blast.
Jak Til
jtil97@gmail.comThese cookies are a bit too sweet for me. I think I'll reduce the amount of sugar next time.
Polygon
polygon53@hotmail.comI don't have any cinnamon chips, so I used regular cinnamon instead. The cookies still turned out great.
Shahid Gohar
shahid_gohar3@hotmail.frThese cookies are a bit too spicy for me. I think I'll use less chipotle pepper next time.
tofajjal tofajjal
tofajjal-t64@aol.comI'm so glad I found this recipe. These cookies are now my go-to dessert.
Seenaa Dechasa
seenaa@yahoo.comThese cookies are so pretty! I love the way the chocolate chips and cinnamon swirl together.
Madelaine Swanepoel
s@yahoo.comI love the crispy edges and chewy centers of these cookies. They're the perfect texture.
MM MM
m-mm@yahoo.comThese cookies are a great way to use up leftover chocolate chips. I always have a bag of them in my pantry, so these cookies are a lifesaver.
Keamogetswe Bopape
bopape.keamogetswe66@gmail.comI'm not usually a fan of chocolate and spice together, but these cookies changed my mind. They're so well-balanced and delicious.
Sun Sun
sun.s63@yahoo.comThese cookies are dangerous! They're so addictive. I can't stop eating them.
Karen Adams
adamskaren@hotmail.comI've made these cookies several times now and they're always a hit. They're so unique and flavorful. I love the way the cinnamon and chipotle complement each other.
Rosyanighugj123450 Sarmuni
s75@hotmail.frThese cookies are amazing! They're the perfect combination of sweet, spicy, and chocolatey. I love the little bit of heat from the chipotle peppers. They're also really easy to make, which is always a plus.