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Mexican Chocolate Icebox Cookies

Mexican Chocolate Icebox Cookies
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 125.

I love icebox cookies. They are easy to make and it is convenient to have them on hand when you need them. You can slice off as many as you want and keep the rest in the freezer. These are very dark cookies that are crisp and not too sweet. 


Ingredients:
  • 1 1/2 c. sifted all-purpose flour
  • 3/4 c. unsweetened cocoa powder (preferably Dutch process)
  • 1/4 tsp. salt
  • Generous pinch of finely ground black pepper
  • Generous pinch of cayene
  • 3/4 tsp. cinnamon
  • 6 oz. (1 1/2 sticks) sweet butter
  • 1 1/2 tsp. vanilla extract
  • 1 c. granulated sugar
  • 1 egg (graded large or extra-large 
Sift together the flour, cocoa, salt, pepper, cayenne and cinnamon and set aside.

Cream the butter in a mixer bowl and mix in the vanilla and sugar. Beat in the egg.

Gradually add the flour mixture; periodically scrap down the bowl with a rubber spatula.

Turn the dough out onto a lightly floured board. Shape the dough into an oblong shape, about 10 inches wide and 2 inches in diameter.

Wrap the dough in wax paper and freeze until firm.

Baking the cookies:

Preheat oven to 375 degrees. Unwrap the dough, place it on a cutting board and with a sharp knife, cut into slices 1/4 inch thick. Place 2 inches apart on an ungreased cookie sheet. Bake 10 - 11 minutes (if you have two cookie sheets, swap them about half-way through baking to ensure even baking, if using only one sheet, place it on the top rack). The cookies are done when they feel firm to the touch. Cool for a few minutes before transferring the cookies to a cooling rack. Store airtight.

If you are only using one baking sheet, the cookies will be ready in less time. Mine were done in about 7 minutes. I also like my cookies a little soft so I usually take them out of the oven a tad early.



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Comments

Unknown said…
It's late at night but with this recipe I just want to go to the kitchen! I love cold, cookies and mexican flavors! Mix it with a cup of coffee and that's instant happiness!
August 26, 2015 at 7:03 PM
Jared said…
First, thank you for having this website. I started cooking Maida Heatter recipes as a boy more than 40 years ago. They really inspired me to bake, and it's great to see her work so well covered here.

Second, I tried this recipe today and I'd make some recommendations. First, I found 1/4 of an inch to be too thick to cook in 10 minutes (much less 15) and I'd go with closer to 1/8 of an inch next time. It'll yields more cookies and the chocolate is intense enough to make it work. Second, I was not generous enough with my pinches of cayenne and black pepper. I think a quarter teaspoon is probably closer to the mark for both ingredients for me, and definitely adjust up the spice by taste.

Thanks again.
June 8, 2024 at 12:12 AM
Phillip Oliver said…
Jared, thank you for the recommendations!
June 8, 2024 at 3:33 AM
Moisette said…
This recipe is the bomb! I found it on your website a few years ago and then discovered I already had it in my "Maida Haetter's Book of Great Chocolate Desserts." I've had it since my birthday in 1981! I've spent many happy hours making and serving the spectacular recipes from this cookbook. Have you ever made the Mississippi Mud Pie? I double the icebox cookie recipe so that I can have freshly baked cookies whenever I want!
March 28, 2025 at 8:19 AM
Phillip Oliver said…
Moisette, I have not made the Mississippi Mud Pie yet but I need to!
March 28, 2025 at 11:54 AM
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