I made chocolate, cherry and chipotle shortbread cookies with chocolate icing for a party I attended this past Saturday. They were delicious, but not for the inexperienced chili-head. We managed to warn all the moms about the cookies for the little ones, but evidently missed one 10 year old. Well, he got one and ate it, which I didn't know about, until afterwards. Things were fine until the "after-burn" kicked in. I was informed that his grandfather, a dear friend of ours, took good care of him following this "heated" event. I did notice that he was back at the dessert bar a little later, but not going near the chocolate cookies.
I have to tell y'all......these cookies are not for the faint of tongue, but they are definitely delicious.
Prep time - 30 minutes
Cooking time - 10 minutes
Temperature - 350'
Difficulty - Easy
Ingredients for the Cookies
2 cups unbleached flour
1/2 cup dried cherries
1/3 cup dark cocoa powder
1 teaspoon dried ground chipotle
(I actually used 2 teaspoons for a very spicy cookie)
1/2 teaspoon salt
2 sticks of butter at room temperature
1/2 cup powdered sugar
1 teaspoon vanilla
Instructions
In a food processor, add the flour, dried cherries, cocoa powder, chipotle and salt. Process until the cherries are finely chopped.
In the bowl of a stand mixer, blend together the butter, sugar and vanilla. When well mixed, add the flour mixture, process on low until the dough comes together.
Form into 1 ounce balls, place on cookie sheet 2 inches apart and flatten the tops.
Bake at 350' for 12 minutes, remove from the oven and let cool.
When the cookies are cool, make the icing.
Ingredients for the Icing
1 cup powdered sugar
1/3 cup dark cocoa powder
2 teaspoons meringue powder
1/4 tsp ground chipotle
(for a very spicy icing, I used 1/2 teaspoon)
1 tsp vanilla
Heavy Cream - start with 2 tablespoons and stir. You will probably need more heavy cream and add only by the teaspoon until the icing is thick like pancake batter, but smooth.
I use a disposable plastic candy decorating bag and place the icing in that, cut off enough of the tip to leave a 1/8 inch opening and then add the icing to the cookies in a circular motion starting at the center until I am within 1/4 inch of the edge of the cookie.
This icing dries very nicely, but does not become rock hard.
From the heart of my purple kitchen to you,
Enjoy!!!
S.
