Classic icebox cookies get spiced up with Mexican chocolate. For different personality types on your holiday list, we’ve got variations: coconut-date for the racy adventurer, and Meyer lemon and black pepper for the subtle sophisticate, and sugar cookies for the purist. Or maybe they’re just all for you.
What to buy: Mexican chocolate such as Ibarra or Abuelita is available at Latino grocery stores. It comes in disks. If you can’t find Mexican chocolate, you can approximate the flavor by using 1 teaspoon ground cinnamon and 2 cups coarsely chopped semisweet chocolate. Add the cinnamon to the dry ingredients.
Game plan: Make extra batches, wrap them in plastic, and freeze for later use. To finish, take them out of the freezer, and then slice and bake them as directed. The dough can be frozen up to a month.
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