Tony Claxton's Recipes
Mayan Mystery Cookies		    

This recipe makes about 36 to 48 cookies. To be honest, I like these cookies, but they aren't my favorite. To me they are more of a novelty. I've made them full-strength, made them eliminating the cayenne, and also made them leaving out the cinnamon, pepper, allspice and cayenne. I like the texture of these cookies. They are soft if not over baked.

                                   

Ingredients
3/4 C - Butter, Softened
3/4 C - Sugar
1 1/2 C - Flour
1 1/2 t - Baking Powder
1/4 t - Salt
1 t - Cinnamon
1/2 t - Fine Black Pepper 		    1/4 t - Allspice
1/2 t - Cayenne Pepper
3/4 C - Cocoa
1 - Large Egg
1 1/2 t - Vanilla
Semisweet Chocolate Chips
Extra Sugar For Coating Cookies


Instructions
  • Line cookie sheets with parchment paper
  • Preheat oven to 350°F
  • Cream butter until lightened then add sugar and cream together until light and fluffy
  • While butter and sugar are creaming, sift together flour, baking powder, salt, cinnamon, black pepper, allspice, cayenne pepper and cocoa
  • When butter and sugar are light and fluffy add egg and vanilla and mix well
  • Add sifted mixture in 2 or 3 batches blending in between each batch
  • Roll dough into balls about the width of a quarter and tuck about 5 chocolate chips into the center of each one
  • Roll balls in sugar
  • Place balls on lined cookie sheets and flatten slightly with the bottom of a glass.
  • Bake for about 8 minutes, being careful not to over bake
  • Allow to cool on cookie sheet


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