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Mexican Chocolate Icebox Cookies

I made these with Abuelita chocolate and froze the dough for about 30 minutes before slicing. My cookies turned out crisp and delicious--perfect for dunking in a cup of coffee.

My tips: Refrigerating the dough didn't make it firm enough to slice easily, so I think the freezer is key. Also, these would be good with finely chopped toasted pecans or walnuts (something slightly bitter to counter the sweet and spicy nature of the cookies).

Sep 18, 2007
turalura in Recipes