With Cinco de Mayo just around the corner, the idea of a Mexican hot chocolate snickerdoodle caught my attention. Of course, the recipe I saw was vegan and I’m not, so it’s back to the ol’ Steady Habits-style with butter and eggs à la the same trusted recipe I modified for the chai spice version. This time the snickerdoodle gets a Mexi-twist with chocolate, almond extract, ground chipotle and ancho chili powders. ¡Vámonos!
I spied the vegan version of these cookies on Foodbuzz and loved the concept. Thanks kindly to Two Bites in Suburbia for the inspiration! http://twobites.wordpress.com/2010/04/23/mexican-chocolate-snickerdoodles
The aroma of Mexican hot chocolate as you remove these little treats from the oven is something I wish I could bottle and send your way. Since I can’t, you’ll have to bake a batch for yourself and see.
MEXICAN HOT CHOCOLATE SNICKERDOODLES
(STEADY HABITS-STYLE, NON-VEGAN!)
A riff on Mrs. Nelson’s recipe, circa 1975, The Hartford Courant, tested by the Connecticut Light & Power Test Kitchen–with twists, of course, from Katty’s Kitchen!
2 sticks butter, softened
1 ½ cups sugar
2 eggs
½ teaspoon salt
2 ¼ cup flour
½ cup Dutch-process cocoa (I used Valrhona)
1 tablespoon baking powder (I used Paneangeli lievito vaniglinato per dolci)*
½ teaspoon vanilla
½ teaspoon almond extract
2 teaspoons cinnamon
¼ teaspoon ground chipotle
¼ teaspoon ground ancho chile
*Thanks to my friend Joanna for explaining this is a double-acting baking powder, incorporating both baking soda and cream of tartar.
SUGAR ‘N SPICE FOR ROLLING
1½ tablespoons sugar
1 ½ teaspoons cinnamon
Cream sugar, shortening, extracts and eggs. Add dry ingredients. Combine and chill in the fridge for approximately 1.5 hours.
Use rounded teaspoonful of dough to form small balls. Roll in sugar ‘n spice mixture. Place on ungreased cookie sheet about 2 inches apart. Bake at 375 degrees F about 9 to 10 minutes.
May 4, 2010 at 7:33 am
Looks and sounds awesome! I’ve never tried chilis in cookies and I’ll have to rectify that record soon 🙂
May 5, 2010 at 6:52 am
Oh my, Katty, I can smell the aroma from here! Yum. The addition of chili is brilliant.
May 5, 2010 at 3:01 pm
Thank you, Roti n Rice and Joanna! The chili definitely adds a very interesting and welcoming little bite.
May 5, 2010 at 2:48 pm
Hey Katty!! What the heck kind of baking powder did you use? Where are you shopping at Liuzzi’s again??!!
Do I have to sub in cream of tartar also, or will regular clabbergirl’s powder work?? I wanted to make these for the kids tonight!! TIA!! phurstluv
May 5, 2010 at 2:58 pm
HEE HEE–no, Public Market in Middletown, though I’m sure Liuzzi’s has it, too. 😉 My mom came back from Italy all psyched about this stuff and now our little local Italian market carries it.
You can sub regular baking powder. Mrs. Nelson’s original recipe called for cream of tartar, but I just took a look at Joy of Baking and it says it’s just fine to use baking powder. Here is more information in case you’re curious:
http://www.joyofbaking.com/Snickerdoodles.html
I’m so excited you’re making these. Mine are all gone now. MOO.
May 6, 2010 at 1:23 am
I want one with a nice cup of cold milk (not even my usual soy milk–these require me to delve into the real milk!). I love the combo of sweet & spicy.
May 6, 2010 at 9:40 pm
Great recipe, I would like to try these.
May 7, 2010 at 1:19 pm
Thanks, Baking Barrrister and Pachecopatty! Bring on the cold milk for sure! 🙂