Spicy Chocolate Shortbread

Spicy shortbread with a zip!

Unique & delicious

Recipe is from Better Homes & Gardens


  • 1-1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1-1/2 teaspoons ground cocoa chile blend or 1/4 teaspoon ground chipotle chile pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter
  • 1 recipe Chocolate Glaze


  1. Preheat oven to 325°
  2. In a medium bowl, stir together flour, sugar, cocoa powder, chile blend, and cinnamon.
  3. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling.
  4. Knead dough until smooth and shape into a ball.
  5. On a lightly floured surface, roll dough to a 1/2-inch thickness.
  6. Using a 1-1/2- to 2-inch star shaped cookie cutter, cut out dough.
  7. Place cutouts 2-inches apart on an ungreased cookie sheet.
  8. Bake in the preheated oven for 20 to 25 minutes or until cookies are just firm in the center.
  9. Transfer cookies to a wire rack; let cool. Drizzle with Chocolate Glaze.
  10. Let stand until chocolate sets.
  11. Makes about 24 cookies.

Chocolate Glaze

  1. In a medium bowl, stir together 1/2 cup powdered sugar, 1 tablespoon unsweetened cocoa powder, and, if desired, 1/8 teaspoon ground cocoa chile blend or dash of ground chipotle chile pepper
  2. Stir in 1 teaspoon softened butter
  3. Stir in 2 teaspoons milk
  4. If necessary, add additional milk until mixture reaches drizzling consistency.
To Store
Layer cookies between sheets of waxed paper in an airtight container; cover
Store at room temperature for up to 3 days or freeze for up to 3 months.

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