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Chocolate Chile Almond Cookies
For those who don’t want to tackle making candy, I’ve included a recipe for a hot and sweet chocolate cookie. The heat of these cookies is dictated by the heat of the chile, and sometimes I substitute chopped jalapeños for the green chile for a more fiery treat.
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2 sticks butter, at room temperature
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1 cup sugar
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1 egg, beaten
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1 teaspoon vanilla
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½ teaspoon ground cinnamon
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2 ½ cups all-purpose flour
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1/4 teaspoon salt
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1 ½ teaspoons baking powder
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½ cup chopped almonds
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1/4 cup chopped green New Mexican chile
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2 ounces sweet chocolate
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1 tablespoon cherry liquor, optional
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Stir in the egg and vanilla and mix well.
Sift all the dry ingredients together.
Add the dry ingredients in small amounts to the butter mixture and mix well after each addition. Stir in the almonds and the chile.
Place the chocolate in the top of a double boiler or a small saucepan over simmering water. Stir the chocolate and stir continously until it has melted. Cool the chocolate and stir in the cherry liquor. Add the mixture to the dough and stir until completely mixed.
Roll the dough into a 2-inch diameter log and wrap in foil or plastic wrap. Place in the refrigerator until thoroughly chilled and firm.
Preheat the oven to 400 degrees and lightly oil a cookie sheet.
Thinly slice the dough and place on the pan. Bake the cookies for 8 to 10 minutes, remove from the pan and cool.
Yield: 3 dozen cookies
Heat Scale: Medium
Note: This recipe requires advance preparation
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