Holiday baking (round 1) got into full swing 2 weekends ago at my house. I make cookies like mad and Hubby is my kitchen elf/helper. We put together cookie boxes for co-workers, friends and family. It's become an annual tradition. I have a couple of cookies that are a must make every year--Ginger Snaps and Raspberry and Lemon Linzers. I have some cookies that rotate in and out each year, like Chocolate Chip Candy Cane, Chocolate Truffle Cookies, Cream Wafers and Cake Truffles. I am always looking for new cookies to add to the rotating roster.
When I was assigned Eliot's Eats for this month's Secret Recipe Club assignment I immediately went in search of cookies. Luckily her site features several cookie recipes including an annual 12 days of Christmas. When I spotted the Feliz Navidad Chocolate Cookies I thought they would be a fun twist on a standard chocolate cookie. These cookies definitely have a little spicy punch with cinnamon, pepper and cayenne. The cookies are soft and chewy with a chocolately bite. I love the dusting of powdered sugar on top. They made it into round 2 of the holiday cookie boxes.
Secret Recipe Club is like Secret Santa for blogs. Each month each participant is assigned another participant's blog....and it's a secret! You browse the blog you are assigned and then choose something to make and blog it. It's a great way to discover new blogs. I enjoyed browsing Eliot's Eats. It's a great blog focused on local eating, inspired by Barbara Kingsolver's journey with eating locally as documented in her book Animal, Vegetable, Miracle (a great book by the way). I saw several recipes on Eliot's eats that will be checking back on, including several canning recipes when the spring and summer months are upon us.
But for now I just have to gear up for the third and final round of the cookie craziness next weekend. And squeeze in some last minute shopping.
Are you all ready for the holidays?
Feliz Navidad Chocolate Cookies
from Eliot's Eats originally adapted from Tim Love
1 cup all purpose flour
1/2 cup plus 1 tablespoon unsweetened cocoa powder
1 1/4 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
Pinch of black pepper
1/8 teaspoon cayenne pepper
3 tablespoons butter, room temperature
3 tablespoons shortening
1/2 cup plus 1 tablespoon dark brown sugar
1/2 cup plus 1 tablespoons granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup powdered sugar for dusting (or more if needed)
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper. In a medium bowl, whisk flour, cocoa powder, cinnamon, baking soda, salt and pepper and set aside. In a stand mixer cream butter and shortening on medium speed. Add in sugars and beat on medium speed until fluffy, about 1 minute. Turn mixer to low and add in eggs one at a time and vanilla until fully combined. Add in dry ingredients in batches until incorporated.
Scoop out 1 to 1 1/2 tablespoon size balls with a spoon or cookie scoop place cookies about 1 inch apart on the parchment lined baking sheet. Bake for 12 to 14 minutes (my were done at 12) until set. Allow cookies to cool on baking sheet and transfer to a wire rack to finish cooking. Dust with powdered sugar.
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