Mexican Bombshell Cookies

I've been thinking about making a cookie in honor of my mother for a long time, but hadn't quite hit on something that made me think of her until now. November 15th is my parent's 49th wedding anniversary and I'm sending them a package with some goodies, so I thought, what better time to make a cookie all about my Mommy? First off, a little background. My mother was born and raised in Mexico by an expat American father and a second(?) generation expat English mother. She grew up in Mexico city speaking English and Spanish from birth. When she decided to go to college she picked the University of Miami, where she met my dad at a party where she was a little, um, tipsy. They fell in love and have now been married for 49 years, through four children, thirty years in the Air Force, 27 moves, a deployment where my dad was gone for over a year and my mom gave birth to my brother alone, and battling cancer. It's pretty impressive. So that's kind of the Mexican part and the part about why I'm making them now. The bombshell part. My Mom is a stunning example of a blonde, buxom, beautiful sex symbol. She came of age right when Marilyn Monroe (name possibly chosen over Norma because she saw my mom, Marilyn, at some point in her past) was at her most sexy. Talk about a set of measurements! My Mom was and is the ultimate bombshell if ever there was one. Here's something to give you an idea. When my great grandfather talked about why he married my great grandmother he said it was because she had a great set of, well, boobs. I don't know what they called them in those days, but insert appropriate slang. My Mom? She totally inherited that. Like I said, she's a looker. So, Mexican Bombshells, in honor of my beautiful mother on her awe inspiring anniversary. They are a version of Aztec or Mayan chocolate cookies, meaning chocolate with a kick of chili, cinnamon, and nutmeg, plus a dab of cajeta on top (cajeta is Mexican caramel sauce made with goat's milk, found in Latin grocery stores). They are quite the exotic adventure for your taste buds and with chocolate and chili in them, they are totally also an aphrodisiac. What better way to celebrate an Anniversary?

Mexican Bombshell Cookies

1 cup butter
1 cup brown sugar
1 tsp vanilla extract
2 cups flour
1/2 cup Aztec Hot Chocolate mix (I got mine from Whole Foods)
1 tsp cinnamon
1/2 tsp nutmeg
1 tbsp Adobo sauce from a can of Chipotle peppers
1/2 tsp baking powder
Cajeta

Cream the Butter and brown sugar and add the vanilla. Sift together flour, hot chocolate mix, cinnamon, nutmeg and baking powder. Add dry ingredients a little at a time while mixing. Add adobo sauce.



Get equal sheets of parchment paper and tin foil. Make about three even logs of the dough and wrap in parchment paper then tinfoil (see technique in the Maple Bacon cookie recipe) and refrigerate for at least an hour.

These can also be frozen for a few months. When the logs are chilled, cut them into 1/4 inch cookies and bake at 350 degrees for about 12-15 minutes or until set and not shiny. Let cool and then spread with cajeta, about a tsp on each cookie. Enjoy them with someone you love and watch out for the kick at the end!