Chocolate Chilli Roll Out Cookies #Creative Cookie Exchange

This months theme for the cookie exchange group was Cinco de Mayo I have never heard of this festival so some research was in order. In case you haven't heard of this festival either this is some information about it.

 It originated with Mexican-American communities in the American West as a way to commemorate the cause of freedom and democracy during the first years of the American Civil War, and today the date is observed in the United States as a celebration of Mexican heritage and pride. In the state of Puebla, the date is observed to commemorate the Mexican army's unlikely victory over French forces at the Battle of Publaon May 5, 1862 Cinco de Mayo is not Mexico's Independence Day.

So I decided to make some Chocolate Chilli cookies, I also found Mexican chilli powder to add to the mix. The dough needs to be mixed, separated, wrapped and then chilled for at least two hours before you can start the rolling and cutting, but in the end, it’s totally worth every step.

Chocolate-Chili Roll Out Cookies 

 About 2 dozen cookies

2 1/2 cups all Plain flour [purpose flour]

1/2 cup dutch process cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon chili powder  [I used 1tsp of the Mexican chilli powder]

1/2 teaspoon cinnamon

 227gm

(8 ounces) unsalted butter, at room temperature

1 1/4 cups granulated sugar

2 teaspoons vanilla extract

2 large egg yolks

In a large bowl whisk together flour, cocoa powder, salt, baking powder, chili powder and cinnamon. In a stand mixer beat together the butter, sugar, and vanilla. Then one at a time add the egg yolks, allowing each to fully incorporate before adding the next. Slowly add the flour mixture, and mix until smooth. Divide the dough into two pieces and then wrap each piece in plastic wrap, gently pressing it into a small square before placing in the refrigerator to chill.

Once the dough has chilled, preheat your oven to 175C (350 degrees (F) and line 2 large baking sheets with baking paper, set aside. Roll out the cookie dough on a lightly floured counter and cut into desired shapes and place cookies on the prepared baking trays. Bake for about 10 minutes, or until the edges are firm and the center puffs up a bit. Let them cool for 10 minutes on the baking sheet before transferring to a cooling rack.

The theme this month is Cinco de Mayo – and what better way to celebrate than baking cookies! Creative Cookie Exchange has decided to stop using the linky. What this means is that the only way to join in the fun is to become a host. Just contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes–be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

• Mexican Chocolate Wedding Cookies from Stacy at Food Lust People Love
• Polvorones con Chocolate from Laura The Spiced Life
• Mexican Hot Cocoa Thumbprint Cookies from Sophie at Sweet Cinnamon & Honey
• Feast Day Cookies from Felice at All That’s Left Are The Crumbs
• Margarita Cookies from Tara at Noshing With The Nolands
• Cinnamon Coffee Meringue Cookies from Kim at NinjaBaking
• Cinnamon and Piloncillo Cookies from Renee at Magnolia Days
• Chocolate Chilli Roll Out Cookies from Jill at Made with Love
• Dulce de Leche Alfajores from Holly at A Baker’s House
• Triple Orange Mexican Cookies from Karen at Karen’s Kitchen Stories
• Ducle de Leche Cookie Bars from Kathya at Basic N Delicious

- See more at: http://www.thespicedlife.com/2014/04/polvorones-con-chocolate-creativecookieexchange-and-the-new-southwest.html#utm_source=feed&utm_medium=feed&utm_campaign=feed