Recipe: Mayan Chocolate Sparklers

Each year I try to add a new cookie to my Christmas baking repertoire.  Not that I’m doing a lot of Christmas baking this year, but I am aiming to have a solid list of six items that I will turn to each year when the season calls.

This year’s item is a winner!  I’ve made these once before and thought that the cinnamon sugar coating screamed Christmas, so they made the cut for the Halibloggers Christmas Cookie Exchange and I think they are keepers for years to come.

Mayan Chocolate Sparklers

Ingredients:

Topping:

• 1/2 cup sugar
• 1 tsp cinnamon

Cookies:

• 3/4 cup vegetable shortening
• 1/2 cup butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar, packed
• 2 eggs
• 1 3/4 cups all purpose flour
• 1 1/4 cups cocoa powder
• 1 tbsp cinnamon
• 2 tsp baking soda
• 1/4 tsp ground black pepper
• pinch cayenne pepper
• 1 cup semi-sweet chocolate chips (I use mini)

Directions:

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. Combine sugar and cinnamon in small dish for topping.
3. Beat shortening, butter and sugars in large bowl until creamy. Beat in eggs, one at a time. Add next 6 ingredients, mixing until incorporated. Stir in chocolate chips (by hand, the dough will be quite stiff).
4. Roll in 1" balls, don't flatten. Roll into cinnamon sugar topping. Place on prepared cookie sheets about 2" apart (cookies will expand during baking).
5. Bake 8-10 minutes. Cookies should still be soft in centre. Let cool on baking sheet for 3-5 minutes, then transfer to wire rack to finish cooling.

 

Yields: approximately 5 dozen.

Note: Cookies can be frozen raw and stored in an airtight bag or container. If baking from frozen, add 5 minutes to baking time.

Not too sweet, spicy cocoa goodness!  Serve with creamy hot chocolate and enjoy!