I'm a huge fan of Mexican Hot Chocolate so when I found this recipe last year I flipped!! These are just so delicious - a slight spice mixed in with the sweetness of the sugars. I have to say dunk these in a glass of liquid hot chocolate and it's even better.
Mexican Hot Cocoa Cookies:
Heat oven to 350*
1/2C cocoa powder
1/4t baking soda
In a separate bowl press together, to form clumps, 1/2C plus 1T Brown Sugar and 1/2C plus 1T granulated white sugar
Beat the following on high for 1 minute with the sugar mixture:
3T butter, softened to room temperature
1/2t (additional) cinnamon
Generous pinch of black pepper
Generous pinch of cayenne pepper
Beat in 1 egg white until smooth.
Add flour mix.
Make into a 9 to 10 inch log - wrap in wax paper or plastic wrap and refrigerate for 45 minutes.
Slice into 1/4 inch cookies and put on ungreased cookie sheet (they do not spread far).
Bake 12-14 minutes.