ST calls these "Lion" cookies. I started making them when she was little and really couldn't form "m". It is a family treasure now. We also do not add the "mystery" because we are too impatient and the mystery is only good immediately upon coming out of the oven: making left overs not as pleasing. Not that you have leftovers with this cookie!
MT is cookie master today. Showing you the finer points of rolling the dough.
And then rolling the balls in sugar until well coated.
Baking them for the perfect time. They do not flatten that much.
Taking them out of the oven.
We had great plans for a final photo but we ate all the cookies! We just couldn't wait.
Mayan Mystery Cookies (source: 150 Best American Recipes)
This makes a small batch of wonderfully delicious cookies. I have found that people either love these or hate them.
1 1/2 sticks butter, soft3/4 c sugar
Cream butter and sugar
1 large egg1 1/2 tea vanilla
Add to creamed mixture
1 1/2 c four1 1/2 tea baking powder1/4 tea salt1/2 tea pepper
1 tea cinnamon 1/4 tea allspicepinch cayenne pepper
3/4 c cocoa powder
Mix dry. Add to wet and mix until batter is uniform.
Refrigerate at least 1 hour.
Roll into balls. Roll balls in sugar.
Bake 8 minutes @350-they do not flatten. I use a #40 cookie scoop (approx 1 1/2 TB) for these cookies. The recipe says it makes 5 dozen...I find it only makes 2 dozen with the size scoop I use.
If you are feeling decadent...make an indentation before baking. Fill the well with chocolate ganache! MMMM Grand. That is my favorite way to have these- Toni's Mayan Thumbprints!! A new creation.