So it's back to the cookies and the first week of May is a busy one. I'd already missed my shot at baking 'Kentucky Derby' cookies - though I don't quite know what those would've been, I've never run across a 'Mint Julep' cookie, though I'm sure I could've come up with something appropriate, but I opted for the spring like pinwheels last week instead.
Happy Cinco De Mayo. I wracked my brain all weekend trying to come up with a cookie appropriate for the holiday. And then I realized that a perfect Cinco De Mayo cookie would've been the Dulce De Leche Duos, but "D'oh" I just made those a few weeks ago. I won't pretend to know much about Mexican or Spanish cuisine or baking, but ruling out the caramel cookies didn't leave a whole lot of viable options. I preferred to avoid the obvious 'Mexican Wedding Cake' cookies because they are just too heavy on the butter and fat, which really only left me with a chocolate/cinnamon/spice geared cookie - a very traditional Mexican dessert flavor combination. The spices really enhance the chocolate flavor and you typically don't really notice the cayenne pepper in the final product. I found a great recipe from Bon Appetit and hoped it would be a winner: Mexican Chocolate Cherry Rounds - which are topped with cherries (the version that went to Gilda's) but it can be varied too - nuts, cinnamon red hot (the version that went to Ronald McDonald House) or just left plain - which I wish I'd done - more on this later.
Ok, enough of the cookies - I need your opinion on this. All the cookies this week were kind of small, so I had planned on packaging them in two's. Not a big deal, other than the fact that I had to make twice as many cookies! But as I was packing them up, I realized my Cinco De Mayo cookie easily could've done double duty as a Mother's Day cookie too, no? C'mon, it is a little obvious right? and it gave me some second thoughts about using those cherries and cinnamon red hots! :)