It’s the celebration of the birth of the Baby Jesus, the time where gifts are exchanged and good will towards your fellow humans take precedence over road rage, snarking, and war.
It’s also the way I like my chile scattered over my blue corn enchiladas.
Get it? The chiles on top of my New Mexican Cuisine are RED and Green! That makes ’em Christmas, Kids!
Christmas is how Detective John Tilbook in For Your Eyes Only takes his chiles too, when he visits Tortilla Flats, the awesome restaurant in Santa Fe. Maybe some of you with sharp eyes caught that. While green or red chiles, the New Mexican kind of chiles, are very, very hard to come by in Australia, I can give myself a sweet chile treat at Christmas time.
These cookies are a little bit sweet, a little bit chocolately and a little bit bitey (like me).
Chocolate-chile Cookies (from my recipe files)
Oven to 350F/180C
- 2 ¼ cups flour ½ cup unsweetened cocoa powder
- 2 tsp cream of tartar 1 tsp baking soda
- ½ tsp salt 1 cup unsalted butter, room temperature
- 1 ¾ cups sugar 2 large eggs
- 2 tsp cinnamon ¼ tsp chile powder (or cayenne pepper)
Sift together flour, cocoa powder, cream of tartar, baking soda, cinnamon, chile and salt. In separate bowl, us beaters to cream butter and sugar until light and fluffy. Scrape down side of bowl.
Add eggs; beat to combine. Gradually add in flour mixture and beat until combined.
Use a heaped teaspoon to form balls of dough. Place, 3 inches apart on baking sheets lined with baking paper.
Bake 8 – 10 minutes, or until cookied begin to ‘crackle’ on top. Remove from oven and cool on sheets for 5 minutes, then transfer cookies to racks to cool completely.
Serve these bite boys with a lighter roasted blend to bring out the cocoa & sweetness.