Yesterday I tried baking a couple of items out of Martha Stewart’s Holiday Cookies (a special issue of her magazine). Every now and then I find a recipe I really, really like via Martha Stewart (though I usually modify it to suit my particular taste), but I don’t regularly collect her magazine as I am attempting to cut my consumption of paper.

I heavily modified the recipe for Mexican Hot Chocolate Cookies and am not totally sold on the results.  They are a little like brownies with a subtle kick and, because of that, they may need some sort of icing to be really tasty.  If you click through to Martha’s recipe (link above) you will note that mine look nothing like hers and I believe that is due to the fact that I substituted in whole wheat pastry flour.

Modifications: whole wheat pastry flour, salted butter, cayenne pepper.

Notes: I could have upped the cayenne pepper content.

Tasting notes: dense, chocolately – almost brownie like – very tasty, but maybe a bit dry. The spicing was subtle, but added a nice afterthought kick to the chocolate.