Mexican Chocolate Butter Cookies

Name: Mexican Chocolate Butter Cookies
Yield: Makes about 4 dozen 2 1/2-inch cookies
Ingredients: 1/2 cup, sliced almonds; 1 teaspoon, ground cinnamon; 1/8 teaspoon, cayenne pepper; 20 tablespoons, unsalted butter (2 1/2 sticks), softened to cool room temperature (about 65 degrees); 1/2 cup, cocoa powder (about 2 ounces/57 grams); 1 teaspoon, espresso powder; 1 cup, sugar (7 ounces/198 grams); 1/4 teaspoon, table salt; 2 , large egg yolks; 1 tablespoon, vanilla extract; 2 1/4 cups, unbleached all-purpose flour (11 1/4 ounces/35 grams); 1/2 cup, turbinado sugar (or other raw or sanding sugar); 4 ounces (113 grams), bittersweet chocolate; 4 tablespoons, unsalted butter; 2 tablespoons, corn syrup; 1 teaspoon, vanilla extract

Desserts or Baked Goods
Chocolate
Cookies
Holiday

Appears in Cook's Illustrated November/December 2005

Chocolate butter cookies usually taste bland or surrender their crisp, delicate appeal to a chewy, brownie-like texture. How about great flavor and great texture?

SERVES Makes about 4 dozen 2 1/2-inch cookies

TIME 2 hours, plus 20 minutes cooling and 20 minutes drying

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