Shortbread cookies are my favorite kind of cookies to make. I love their smooth, rich, buttery flavor. I also adore their versatility — they’re a blank slate for any flavor you love. I love these bright lemon poppy seed cream cheese shortbread cookies, and these peppermint shortbread cookies are perfect for Christmas.
About these Mexican Chocolate Cookies
Easy: Slice and bake shortbread cookies are about as easy as they come! Great to make ahead: I tend to make Christmas cookies pretty far in advance, giving me time to share them here with you, so then I have two choices. The first is the freezer. The second is to eat all the cookies and make more for Christmas. Shortbread freezes like a dream. I’ve frozen the dough for all the cookies I linked to in that link-heavy section up there. You can freeze the dough or the finished cookies. I love freezing the dough because then I can grab it when I need it, slice it, and bake. Fresh cookies, quick and easy! Great flavor: These Mexican chocolate cookies are rich and chocolatey with a subtle touch of spice: cinnamon, nutmeg and cayenne. However, the cookies are by no means “hot” spicy; they just give a little tingle on the tongue that will have everyone asking for the recipe. The extra sprinkle of cayenne on top is completely optional, and that definitely adds an additional layer of heat.
More Shortbread Cookies
Gingerbread shortbread cookies (with a fun add-in) Honey lemon shortbread cookies Cream cheese cocoa nib cookies
More Mexican Chocolate
These cookies remind me of my favorite flourless cake, Mexican Hot Chocolate Cake, with cinnamon, vanilla, and chipotle. The combination of sweet with spicy in a chocolate dessert is something you have to try if you haven’t had the experience yet. Quick-Start Guide!