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February 17, 2013 by thelittlepinkmustache

I have been waiting for someone to utter these three words to me, “make me cookies.” My mother asked me last week if I would make some cookies for the students at Western Michigan University. There are no limits and I can make what I like. NO LIMITS! This of course is the perfect time for me to make the cookies I have been dreaming about, red velvet cake cookies and Mexican hot chocolate cookies. Ever since I found out these two cookies exist I have had an urge to make them but of course no legitimate reason to do so. Finally the day has come and here are the recipes for both of these cookies if like me you are now obsessed with making them.

Red Velvet Cookies

Ingredients
2 ¼ cup all-purpose flour
½ cup unsweetened cocoa powder
2 tsp. cream of tartar
1 tsp. backing soda
½ teaspoon coarse salt
2 sticks unsalted butter at room temperature
1 ¾ cups sugar
2 large eggs
2 tsp. cinnamon
½ teaspoon chile powder

1. Heat oven to 350F
2. In a large bowl, using an electric mixer, combine butter and cream cheese until fluffy
3. Add egg and vanilla, mix until completely incorporated, then add the cake mix and continue mixing till the dough forms. At this time fold in your chocolate chips if you are using them
4. Place powdered sugar in a small bowl.
5. Using a spoon, form one inch dough balls and roll into the powdered sugar to coat.
6. Place cookies 2 inch apart onto a parchment lined cookie sheet and bake for 10-12 minutes.
7. Cool on wire rack or wax paper.
8. When completely cooled, dust with powdered sugar.

Mexican Hot-Chocolate Cookies

Ingredients
2 ¼ cup all-purpose flour
½ cup unsweetened cocoa powder
2 tsp. cream of tartar
1 tsp. baking soda

½ teaspoon coarse salt
2 sticks unsalted butter at room temperature
1 ¾ cups sugar
2 large eggs
2 tsp. cinnamon
½ teaspoon chile powder

Directions

1. Heat oven to 400F
2. In a medium bowl sift together flour, cocoa powder, cream of tartar, baking soda, and salt. Set aside
3. In a large bowl, using an electric mixer, beat butter and 1 ½ cups of sugar on medium speed until light and fluffy.
4. Add eggs and beat to combine
5. With mixer on low, gradually add flour mixture and beat until combined.
6. In a small bowl, combine remaining ¼ cup of sugar, cinnamon, and chile powder.
7. Using a spoon form balls of dough and roll in cinnamon, sugar and chile powder mixture.
8. Place about 3 inches apart on parchment lined baking sheets.
9. Bake cookies about 10 min. Rotate sheets halfway through baking.
10. Remove to wire racks or wax paper to cool.

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