Joseluis Flores’ book, Dulce, has many delicious cookie and cake recipes with roots in Latin-American traditions. These rich, chocolate cookies are among my favorites. I use Mexican vanilla to give it a bit of authenticity.
Chocolate Butter Cookies
Makes 20 cookies
12 tablespoons unsalted butter, softened
1 cup confectioners’ sugar
1 tablespoon vanilla extract
1 large egg yolk
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
In the large bowl of an electric mixer, cream the butter and confectioners’ sugar until fluffy. Add the vanilla extract and egg yolk until incorporated. Reduce speed to low; beat, gradually adding flour and cocoa, until combined, about 5 minutes.
Remove dough from bowl and flatten into a disk, wrap in waxed paper or plastic wrap, and refrigerate until firm, at least 30 minutes or overnight.
Preheat oven to 350F. Line cookie sheets with parchment paper.
Roll out dough on lightly floured surface to 1/4-inch thick. Cut with 1 to 1 1/2-inch cookie cutters. Place 1 inch apart onto prepared cookie sheets. Bake for about 12 minutes or until set. Cool completely.
Cookies maybe kept in an airtight container for up to 3 days.