Recipe Image

Mexican Chocolate Cutouts

  • 40 m
  • 1 h 15 m
Diabetic Living Magazine
“These spicy chocolate cutout cookies are delicious and fun to make. You can decorate them with chocolate or vanilla icing—or both!”

Ingredients

    • Mexican Chocolate Cutouts
    • ¼ cup butter, softened
    • ¼ cup 60% to 70% tub-style vegetable oil spread
    • ½ cup sugar or sugar substitute blend equivalent to ½ cup sugar (see Tip)
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • ¼ teaspoon ground cinnamon
    • ⅛ to ¼ teaspoon cayenne pepper or ground chipotle chile pepper
    • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg
    • 1 teaspoon vanilla
    • ¼ cup unsweetened cocoa powder
    • 2 cups all-purpose flour (or 1- ¾ cups if using sugar substitute blend) (see Tip)
    • Vanilla Icing
    • 1 cup powdered sugar
    • ¼ teaspoon vanilla extract
    • 3 to 4 teaspoons milk
    • Chocolate Icing
    • 1 cup powdered sugar
    • 2 tablespoons unsweetened cocoa powder
    • ¼ teaspoon vanilla extract
    • 5 to 6 teaspoons milk

Directions

  • 1 To prepare Mexican Chocolate Cutouts: In a large bowl, combine butter and vegetable oil spread; beat with an electric mixer on medium speed until combined. Add sugar, baking powder, salt, cinnamon, and cayenne pepper; beat until combined, scraping side of bowl occasionally. Add egg and vanilla; beat until combined. Beat in cocoa powder. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until easy to handle.
  • 2 To prepare Vanilla Icing: In a small bowl, whisk together powdered sugar, vanilla, and enough fat-free milk (3 to 4 teaspoons) to make drizzling consistency. Set aside.
  • 3 To prepare Chocolate Icing: In a small bowl, whisk together powdered sugar, unsweetened cocoa powder, vanilla, and enough fat-free milk (5 to 6 teaspoons) to make drizzling consistency. Set aside.
  • 4 Preheat oven to 375°F. On a lightly floured surface, roll dough, half at a time, to just under ¼-inch thickness. Using 1- to 2- ½-inch star-shape or desired shape cookie cutters, cut into shapes. Reroll scraps as necessary. Place cutouts 1 inch apart on ungreased cookie sheets lined with parchment paper.
  • 5 Bake for 5 to 6 minutes or until edges are firm and centers are set. Transfer to wire racks; cool completely. Decorate tops with Vanilla and/or Chocolate Icing as desired.
  • Tip: If using a sugar substitute-sugar blend, we recommend Splenda(R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to ½ cup sugar and decrease all-purpose flour to 1- ¾ cups. Nutrition facts per serving with sugar substitute-sugar blend: same as above, except 97 cal., 16 g carb.
  • If desired, substitute ¼ cup white whole-wheat flour or whole-wheat flour for ¼ cup of the all-purpose flour.
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