I’m such a fan of sweet and spicy and shortbread cookies are my go to. Chocolate and chipotle are a match made in heaven for me, so this recipe is on a regular rotation in my kitchen. I served these at last week’s workshop, and I’m pretty sure they were a hit. A good cup of coffee and a couple of these Chocolate Chipotle Shortbread Cookies, and I’m a happy girl.

I haven’t given Valentine’s day too much thought yet, but at least I’ve made some cute heart shaped cookies. To give these a pretty Valentine’s day vibe, I dipped them in pink royal icing. Check out this post for easy smooth royal icing tips and tricks.

Chocolate Chipotle Shortbread Cookies

• 1 1/2 cups flour
• 3/4 cup cocoa
• 1/2 teaspoon salt
• 1 tsp. vanilla
• 2 tsp. cinnamon
• 2-3 tsp. chipotle powder
• 3/4 cup butter
• 1 cup sugar
• 1 egg

With an electric mixer, beat the sugar and butter until smooth.  Add the egg and vanilla and beat well. In a bowl, combine all the dry ingredients – flour, cocoa, salt, cinnamon, chipotle powder. Mix the dry ingredients with a whisk to combine and remove any lumps. Add the dry ingredients to the sugar and butter mixture and mix until all ingredients are well incorporated.

Place the cookie dough in an airtight container and refrigerate for at least one hour. Roll out the dough to 1/4″ on a well floured surface or between two pieces of parchment paper. Cut into shapes and place on parchment lined baking sheets. Bake at 350 F for about 10 mins.

This recipe is modified from Martha Stewart’s Halloween Cookies.