Aztec Ice Box Cookies

Name: Aztec Ice Box Cookies
Yield: 40 cookies
Ingredients: 2 cups (500 mL) Five Roses All-purpose Flour; 4 Squares finely ground Baker's semi-sweet chocolate; 1 tbsp (15 mL) ground cinnamon; 1/2 tsp (2 mL) baking powder; 1/4 tsp (1 mL) salt; 1 cup (250 mL) butter softened; 1 cup (250 mL) packed brown sugar; 1 egg beaten; 1 tsp (5 mL) vanilla extract

This is the Aztec Ice Box Cookies recipe.

Prep: 15 min
Cooking: 10 min
Refrigeration: 3 h - 4 h

Yields 40 cookies

Ingredients

2 cups (500 mL) Five Roses All-purpose Flour
4 Squares finely ground Baker's semi-sweet chocolate
1 tbsp (15 mL) ground cinnamon
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
1 cup (250 mL) butter softened
1 cup (250 mL) packed brown sugar
1 egg beaten
1 tsp (5 mL) vanilla extract

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Preparation

Stir together flour, chocolate, cinnamon, baking powder and salt; reserve.

Beat butter until fluffy; stir in brown sugar, egg and vanilla. Stir flour mixture into butter mixture until well combined. Shape dough into two cylinders, each about 2 inches (5 cm) in diameter. Wrap tightly and refrigerate until chilled.

Slice dough into 1/4 inch (1/2 cm) thick rounds. Place cookies 1-inch (2.5 cm) apart on parchment or waxed paper lined baking sheets.

Bake in 325 ºF (160 ºC) oven for 10 minutes. Cool for 2 minutes on pan; transfer to rack and cool completely.

Decorate with icing sugar or frosting, if desired.