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New Mexican Chocolate Icebox Cookies


New Mexican Chocolate Icebox Cookies (Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 163.


Maida Heatter fans are probably familiar with her Mexican Chocolate Icebox Cookies. I made them here (gulp...13 years ago!) and have heard many favorable comments about them. Since I have a tendency to make something new every time I'm in the kitchen, I don't think I've made those since then. So, I had to go back and look closely at that recipe to compare them with the "new" cookies. 

It turns out there are quite a number of differences. This recipe uses chocolate instead of cocoa powder, does not have cayenne or black pepper and has brown sugar instead of white. Okay, so the two recipes are entirely different from each other!

These cookies are quite good, and I found myself going back for more. The flavor is unique (another difference is this recipe calls for nutmeg instead of cinnamon).  I didn't bake the entire portion of dough at once so more to look forward to. That is the beauty of icebox cookies. 

A note about the loaf pan size - this calls for a 10 x 5 x 3 pan. I didn't have one so instead opted for an unusual pan that I have that measures 12 x 4 x 3. It worked fine and any size that deviates should probably only affect the size of the cookies.

Another note - the recipe lists pine nuts, but Maida says any other nut can be used or you may skip them altogether. I've never used pine nuts in my life and thought about using pecans but eventually decided not to use any at all.

This recipe makes 66 cookies.

3 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
6 oz. semisweet chocolate, cut into pieces
2 2/3 oz. (5 1/3 tablespoons) unsalted butter
1/3 cup vegetable shortening
2 cups dark brown sugar, firmly packed
1 tablespoon vanilla extract
1 egg
1/2 cup sour cream
3 oz. pine nuts (optional)

Prepare a 10 x 5 x 3-inch loaf pan with two pieces of wax paper or aluminum foil. Cut one piece slightly longer than the length of the pan and the other slightly wider than the width so that you will have handles that overlap the edges.

Sift together the flour, baking soda, salt and nutmeg. Set aside.

Chop the chocolate in a food processor of use a heavy knife. The chocolate must be fine.

Cream together the butter and the shortening.


Beat in the sugar and mix well.


Add the egg, vanilla and sour cream.





Add the sifted flour ingredients on low speed. Beat only until thoroughly incorporated.


Add the chocolate and nuts (if using).


Press the dough firmly into the prepared pan. Fold the paper over the top and firmly press down.



Freeze for 6-8 hours or more.

When ready to bake, line cookie sheets with parchment or foil. Heat the oven to 400.


Remove the dough from the pan and carefully remove the paper. Cut lenghtwise with a sharp knife and then cut 1/4" inch slices. Place them 2" inches apart on the cookie sheets and bake for 10 minutes. Transfer to a rack to cool completely.
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Comments

Anonymous said…
I’ve never made icebox cookies but these are tempting me! Esp your comment about how good they were that you were going back for more! The concept is great to keep frozen until ready to use. Until now I only have seen the rolled circle cookies but I like these free form shapes and admit the recipe sounds (and looks) yummy! Thank you Philip for again tempting me to try ‘something new’.

ps I am also going to check out the original version you posted. You really have a terrific blog!
December 21, 2024 at 2:39 AM
Anonymous said…
Ok, just checked out the original version. One question- why do you think this version has the shortening in it vs all butter? I am guessing the shortening might hold up better (longer) in the freezer? Would appreciate your thoughts on this. Thank you!
December 21, 2024 at 2:48 AM
Phillip Oliver said…
That is a great question and I don't know the answer. I thought it was interesting because I rarely see shortening in her recipes. And especially when mixed with butter is unique. Not sure, but they are good!
December 21, 2024 at 7:42 AM
Anonymous said…
We eat pinõn (pine) nuts in New Mexico. They taste very good. You have to go in the mountains in the fall and get them from under the Pinõn pine trees. (Very tedious) There are some times people sell them in their shells near the highway.
December 23, 2024 at 4:12 PM
Phillip Oliver said…
I've heard of pine nuts before but I don't think I've ever seen them in the grocery store. Thanks for the info!
December 24, 2024 at 7:04 PM
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