Mexican Hot Chocolate Shortbread
- 2 ounces semisweet chocolate, coarsely chopped or broken
- 2 ounces bittersweet chocolate, coarsely chopped or broken
- 1 cup Kroger unsalted butter, softened
- ½ cup Kroger granulated sugar
- 2 cups Kroger all-purpose flour
- ½ teaspoon Saigon cinnamon
- ¼ teaspoon Kroger ancho chili pepper
- ¼ teaspoon Kroger hot Mexican chili powder
- 1/8 teaspoon Private Selection cayenne red pepper
- 1 – 2 bags (11.5 oz. each) Private Selection white chocolate chips, melted
- Heat oven to 350°F. Grease a 9×13-inch baking pan and set aside. In a small microwave safe bowl, melt two chocolates together. Set aside and let cool to room temperature.
- Add butter and sugar to large mixer bowl and using whisk attachment, mix until thoroughly blended and creamed, about 3 to 5 minutes. It will look lighter in color and completely smooth. Pour in cooled, melted chocolate and blend/mix well.
- In a separate medium bowl, whisk flour and spices together. Gradually add to creamed mixture and mix on low speed until just incorporated, but not overmixed.
- Pat, press or spread batter in greased 9×13-inch pan. Cool in refrigerator about 10 minutes.
- Bake 18 to 20 minutes, or until dough is slightly firm to touch in center. Remove from oven and cool 10 minutes, then cut the shortbread in pan. I like to cut it diagonally with a 6×6 cut. Can also be cut in rectangles or squares. Place on pieces on cooling rack and once thoroughly cooled, drizzle with melted white chocolate. Let cool/dry, then pack in tightly covered containers.
Makes about 36 – 40 cookies.
Recipe by culinary dietitian & nutritionist Kim Galeaz, RDN, CD with inspiration from Food Network.