We’re just wrapping up a great 4th of July weekend. My husband worked crazy hours all of Friday/ Friday night in order to have a rare weekend completely at home, and so we all have been enjoying a slower pace as a result.
On Saturday, we first had my mom and grandmother over for a little cook out, and then some friends and their daughter joined us for dessert and fireworks.
As I mentioned in my last column, I feel like our family has been feeling more comfortable (but authentically comfortable, not just lip-service comfortable) in how we’re embracing our multi-culturalism right now. At home, in the community…and at the table.
At any rate, we concluded this quintessential American holiday with a Guatemalan dessert- Guatemalan Ice Box Cookies. The recipe makes a ton of cookies, but they’re small and light. They taste like the crispy almost-burnt top of a chocolate cake, but with a teeny bit of spice you can’t place. Everyone, especially the kids (ours, and our friends’ daughter- all of whom happen to be Guatemalan-born) loved them. Here’s the recipe:
Guatemalan Icebox Cookies:
- 1 1/2 t vanilla
- 1 egg
- 12 T unsalted butter
- 1 cup sugar
- 1 1/2 cup flour
- 3/4 cup cocoa powder
- 3/4 t cinammon
- 1/4 t cayenne (I’ve used chili in its place)
- 1/4 t salt
- 1/4 t ground black pepper
Beat egg, vanilla, and sugar together until mixture is white and creamy. Add cold butter in small pats, and mix well. Sift together dry ingredients. Add them in to the butter/sugar/egg mixture until everything’s together, but don’t over-mix. Take out half of the mixture and form into a ball; then roll into a log, and wrap in waxpaper. Repeat with other half. Freeze for at least 4 hrs.
Take rolls out of freezer and slice into 1/2 inch thin coins. Preheat oven to 350 and bake between 8-12 minutes. Cookies will be crunchy and delicious!
