In 2005, these spicy chocolate icebox cookies from San Antonio’s legendary Liberty Bar took the No. 7 slot within the Saveur 100. The Texas establishment nonetheless serves them at Sunday brunch, in lieu of a breadbasket and utterly unadorned. That festive drizzle of white chocolate is all us. These have been featured in our guide Best Cookies. Try all our favourite cookies to bake for the vacations here.
Tex-Mex Chocolate Icebox Cookies
In 2005, these spicy chocolate cookies from San Antonio’s legendary Liberty Bar took the No. 7 slot within the Saveur 100. The Texas establishment nonetheless serves ’em at Sunday brunch, in lieu of a breadbasket and utterly unadorned. That festive drizzle of white chocolate is all us.
Yield: Makes about 4 Dozen Cookies
Time:
9 hours, 10 minutes
Elements
- 3⁄4 cup Dutch-processed cocoa powder, sifted
- 1⁄2 cup all-purpose flour
- 3⁄4 tsp. floor cinnamon
- 1⁄2 tsp. cayenne pepper
- 1⁄4 tsp. freshly floor black pepper
- 1⁄4 tsp. kosher salt
- 1 cup sugar
- 1 giant egg
- 1 1⁄2 tsp. vanilla extract
- 12 Tbsp. chilly unsalted butter (1½ sticks), reduce into small items
- Melted white chocolate, for drizzling
Directions
- In a medium bowl, whisk collectively the primary 6 components and put aside. Within the bowl of a stand mixer fitted with the whip attachment, beat collectively the sugar, egg, and vanilla on excessive pace till thick and pale, about 3 minutes. Add the butter and proceed beating till easy, about 3 minutes extra. Use your fingers to work the reserved dry components into the butter combination till simply mixed.
- Utilizing a plastic bowl scraper, divide the dough in half and switch every half to a big sheet of parchment paper. Use the paper to squeeze and roll the dough into 2 compact 9-inch logs, twisting the ends tightly to make uniform cylinders. Freeze for a minimum of 8 hours and as much as 30 days. (If freezing longer than 24 hours, wrap the paper-wrapped cylinders tightly in plastic.)
- Preheat the oven to 350°F.
- In the meantime, unwrap and slice every log into ⅓-inch-thick rounds. House the cookies ½ inch aside on parchment-paper-lined baking sheets, and bake till barely puffed with tiny cracks on the floor, 7-9 minutes. Switch to a wire rack to chill utterly.
- Place the rack of cooled cookies over a cool baking sheet. Utilizing the tines of a small fork or a pastry bag fitted with a really wonderful tip, drizzle generously with melted white chocolate. Set the rack of cookies apart till the chocolate is agency. Saved in an hermetic container, the cookies will preserve for as much as 7 days.
