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. Â 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. Â 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.
