MEXICAN OREOSfeatured

Anyone who knows me can vouch that tacos are pretty much my favorite food. Hand down. BBQ is a close second, but that’s a topic for a different post. So it’s no surprise that I would be down with any dessert that added a bit of spice. Enter the Mexican Oreo.

This recipe works with or without the addition of the spices, but when is it EVER bad to have a little spice in your life, right?? Even if you leave out the spice in the cookie, don’t skip the cinnamon cream cheese. It’s a game changer. You can thank me later.

Recipe: Mexican Oreos/Adopted from a recipe from my  friend Perry  | Soundtrack: The Black Keys

• DOUGH
• 1 1/2 Cup Powdered Sugar
• 1 1/2 Cup Unsalted Butter, softened
• 3 Cups Flour
• 3/4 Cup Unsweetened Dark Cocoa Powder
• 1 Tsp Cayenne Pepper
• 1 Tsp Ground Ginger
• 1 1/2 tsp Cinnamon
• 3/4 Tsp Salt
• 1 1/2 Tsp Vanilla
• 3 Tbsp Water
• CREAM CHEESE FROSTING
• 8 Oz Cream Cheese Softened
• 1/2 Cup Butter
• 1 tbsp Vanilla
• 1 1/2 Tsp Cinnamon
• 8 Cups Powdered Sugar
• 1/2 Tsp Salt

Directions:

Cream butter and sugar together in a mixer at high speed until light and fluffy. Add salt, and vanilla and mix well.

In a separate bowl, mix together pepper, ginger, cinnamon, flour and cocoa. Slowly add dry ingredients to the butter mixture. Add the water. Mix until just blended. Don’t over mix. Scrape the dough onto a piece of plastic wrap and roll it to form a log. Wrap it up and put it in the refrigerator until it’s firm. About 30 minutes.

On a very lightly floured surface, roll out the dough to a 1/8 to 1/4 inch thickness. Cut into circles. Place cookies on a cookie sheet and bake at 325° for 12-15 minutes depending on the size of the circle. Remove from oven and transfer to a cooling rack to cool completely before frosted.

To make the cinnamon frosting, mix the cream cheese, butter, vanilla, cinnamon, sugar and salt together until completely smooth.

Once cookies are completely cooled, frost the backs of the cookies and place together to make a sandwich cookie. Once all cookies are frosted and sandwiched, place in the fridge until ready to eat.

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