Mexican Hot Chocolate Cookies

Mmm...these are so good. Tonight I have been going through recipes and posting some, and it is making me really want to make all of this good food again! I might need to make these cookies to bring to the first week of work next week.

Ingredients:
2 1/4 c flour
1/2 c unsweetened cocoa powder
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp coarse salt
1 cup (2 sticks) unsalted butter, at room temp.
1 3/4 c sugar
2 large eggs
2 tsp cinnamon
1/2 tsp chili powder <---this makes them awesome. I might even add a tad more next time

Directions:
1. Preheat oven to 400 with racks in the upper and lower thirds.
2. In a medium bowl, sift together flour, cocoa powder, cream of tartar,
baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups of the sugar on medium speed until light and fluffy, about 2 minutes.
3. Scrape down the side of the bowl, then add eggs and beat to combine.
4. With the mixer on low, gradually add the flour mixture and beat until combined.
5. In a small bowl, combine remaining 1/4 cup sugar, the cinnamon, and the chili powder. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar-chili mixture.
6. Place 3 inches apart on 2 parchment-lined baking sheets.
7. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through.
8. Let cookies cool on sheets on wire racks for 5 minutes, then transfer cookies to racks to cool completely. Store in an airtight container, up to 1 week.

Makes 32 cookies.
Nutrition Info: 2 cookies- 266 cal, 12.5g fat, 7.6g sat. fat, 3.3g protein, 37.3g carb, 1.5g fiber.

Recipe from Everyday Food magazine

Update- I just posted a pic that I took of these cookies...