Cinco de Mayo! Ole!

Mexican Chocolate Butter Cookies

Ingredients

½ cup sliced almonds

1 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

2 ½ sticks unsalted butter (softened to room temperature)

½ cup coco powder

1 teaspoon espresso powder

1 cub sugar

¼ teaspoon table salt

2 large egg yolks

2 ¼ cups all-purpose flour

½ cup turbinado sugar (or other raw or sanding sugar)

Optional Bittersweet Chocolate Glaze

4 ounces bittersweet chocolate

4 tablespoons unsalted butter

2 tablespoons corn syrup

1 teaspoon vanilla extract

Directions

1. In medium skillet set over medium heat, toast almonds, cinnamon, and cayenne until fragrant, about 3 minutes; set aside to cool. In food processor fitted with metal blade, process cooled mixture until very fine, about 15 seconds. Set aside.

2. Adjust oven rack to middle position; heat oven to 375 degrees. Melt 4 tablespoons butter in medium saucepan over medium heat. Add cocoa powder and espresso powder; stir until mixture forms smooth paste. Set aside to cool, 15 to 20 minutes.

3. In standing mixer fitted with paddle attachment, mix remaining 16 tablespoons butter, sugar, salt, and cooled cocoa mixture on high speed until well combined and fluffy, about 1 minute, scraping sides of mixing bowl once or twice with rubber spatula. Add yolks and vanilla and mix on medium speed until thoroughly combined, about 30 seconds. Scrape sides of bowl. Whisk nut/spice mixture into flour. With mixer running on low, add flour in three additions, waiting until each addition is incorporated before adding next and scraping bowl after each addition. Continue to mix until dough forms cohesive ball, about 5 seconds. Shape into dough log, 2 inches in diameter and about 12 inches long; use parchment paper or plastic wrap to roll into neat cylinder. Chill until very firm and cold, at least 1 hour.

4. Roll chilled log in sugar. Slice cookies 1/4 inch thick and place on parchment-lined baking sheets.

5. Bake until cookies show slight resistance to touch (see photo below), 10 to 12 minutes, rotating baking sheet halfway through baking time; if cookies begin to darken on edges, they have overbaked. Cool for 5 minutes, then, using spatula, transfer cookies to wire rack; cool completely. Repeat steps 3 and 4 with remaining dough disks and scraps, rerolling scraps just once. Decorate as desired.

6. For Glaze: Melt bittersweet chocolate with butter and whisk until smooth. Add corn syrup and vanilla extract and mix until smooth and shiny. Use back of spoon to spread scant 1 teaspoon glaze almost to edge of each cookie. (If necessary, reheat to prolong fluidity of glaze.) Allow glazed cookies to dry at least 20 minutes.

Recipe from www.cooksillustrated.com

Homemade Chunky Guacamole

Ingredients

2 thinly sliced scallions (green and white parts separated)

1 minced jalapeno pepper

1 small garlic clove, minced

¼ teaspoon grated lime zest

2 tablespoons fresh lime juice

3 avocados (pitted, peeled and chopped)

3 tablespoons chopped fresh cilantro leaves

Salt

Directions

Combine white parts of scallions, jalapeño, garlic, and lime juice in large bowl. Let sit for 30 minutes.

Add two-thirds of the avocado to bowl with jalapeño mixture and mash with potato masher until smooth. Gently fold remaining avocado into mashed avocado mixture. Gently stir in lime zest, green parts of scallions, and cilantro. Season with salt. Serve.

Recipe from www.cookscountry.com

Homemade One-Minute Salsa

Why buy salsa when you can make your own?

Ingredients

½ small red onion

¼ cup fresh cilantro leaves

1 tablespoon lime juice

1 clove garlic, peeled

2 tablespoons pickled jalapeno peppers, drained

¼ teaspoon salt

1 can (14 ½ ounces) diced tomatoes, drained

Directions

Pulse onion, cilantro, lime juice, garlic, jalapeños, and salt in food processor until roughly chopped, about five 1-second pulses. Add tomatoes and pulse until chopped, about two 1-second pulses. Transfer mixture to fine-mesh strainer and drain briefly. Serve.

Recipe from www.cookscountry.com

Fresh Margaritas

You’ll have to plan a little bit of time for this margarita, but it is well worth the wait!!!

Ingredients

4 teaspoon grated lime zest

½ cup lime juice from 2-3 medium limes

4 teaspoons grated lemon zest

½ cup lemon juice from 2-3 medium lemons

¼ cup superfine sugar

Pinch of salt

2 cups crushed ice

1 cup 100% agave tequila, preferably resposado

1 cup Triple Sec

Directions

Combine lime zest and juice, lemon zest and juice, sugar, and salt in large liquid measuring cup; cover with plastic wrap and refrigerate until flavors meld, 4 to 24 hours.

Divide 1 cup crushed ice between 4 or 6 margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add tequila, Triple Sec, and remaining crushed ice; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. Strain into ice-filled glasses; serve immediately.