Saturday, May 5, 2012

Mexican Chocolate Sinckerdoodles

1 1/2 c sugar
1 c butter or margarine, softened
2 lg eggs
1 tsp vanilla
2 1/2 c all purpose flour
1/4 c cocoa, unsweetened
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp cinnamon, ground
1/4 tsp cayenne pepper
1/4 tsp salt
SEPARATE BOWL:
2 Tbsp sugar
2 tsp cinnamon

1
Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper or leave ungreased. In a large bowl, cream sugar and butter together. Stir in eggs and vanilla.
2
In a separate bowl, combine flour, cocoa, cream of tartar, baking soda, cinnamon, cayenne and salt. Blend well.
3
Slowly stir flour mixture into bowl with butter mixture. Combine well.
4
In a small bowl, combine sugar and cinnamon mixture. Form dough into 1 inch balls, roll in sugar/cinnamon mixture to coat. Place on prepared cookie sheet.
5
Bake for 8-10 minutes. Cool on cookie sheet for 1 minute before removing to cooling rack.

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