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Cocoa-Ancho Chile Cookies recipe

Cocoa-Ancho Chile Cookies.

Warm up the holidays with a batch of theseflavorful Cocoa-Ancho Chile Cookies that double as one-of-a-kindgifts for those with a penchant for spice. The rich flavor of100% cocoa complements the unexpected and unique kick of anchochile, awakening taste buds to pure delight.

Recipe: Cocoa-Ancho ChileCookies

3/4 cup plus 3 tablespoons granulatedsugar – divided useFinely grated peel from one lime1 1/4 cups all-purpose flour1/2 cup NESTL ® TOLL HOUSE®Baking Cocoa1/2 teaspoon ground cinnamon1/2 teaspoon ancho chile powder1/4 teaspoon baking soda1/4 teaspoon salt1/2 cup (1 stick) unsalted butter, softened1 large egg

  • Preheat oven to 350°F (175°C).
  • Combine 3 tablespoons sugar and lime peelin shallow dish; stir well.
  • Combine flour, cocoa, cinnamon, anchochile powder, baking soda and salt in medium bowl; stir well.
  • Beat butter and remaining 3/4 cupsugar in large mixer bowl until creamy. Beat in egg. Beat inflour mixture. Scoop dough by level tablespoon, then roll intoballs. Place balls in shallow dish with sugar-lime mixture; swirlto coat. Place balls on ungreased baking sheet; flatten slightly.
  • Bake for 6 to 9 minutes. Cool on bakingsheets for 2 minutes; remove to wire racks to cool completely.

    Makes 30 (2 1/2 dozen) cookies.

    Nutritional Information Per Serving (1/30of recipe): Calories: 80 Calories from Fat: 30 Total Fat: 3.5g Saturated Fat: 2 g Cholesterol: 15 mg Sodium: 35 mg Carbohydrates:11 g Dietary Fiber: .5 g Sugars: 6 g Protein: 1 g

    Recipe and photograph are the property of Nestl ® and, used with permission.

    Cocoa-Ancho Chile Cookies

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