MEXICAN HOT CHOCOLATE SHORTBREAD

MEXICAN HOT CHOCOLATE SHORTBREAD 1 cup (2 sticks) unsalted butter, at room temperature 1 cup packed light brown sugar 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1/2 cup unsweetened cocoa powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon finely ground coffee 1/4 teaspoon cayenne pepper 1 3/4 cups all-purpose flour 1/2 cup almond flour 1/4 cup sugar, for dusting Preheat oven to 350 dergees F. Line a baking sheet with a Sil-Pat or parchement paper. In a large mixing bowl, beat together butter, brown sugar, vanilla, and almond extract until smooth and creamy, about 2 minutes. Add the cocoa powder, cinnamon, salt, coffee, and cayenne pepper. Mix until combined. In a medium bowl, combine all-purpose flour and almond flour. Add flour mixture to butter mixture in 3 additions, mixing until just combined after each addition. Scrape sides of bowl as needed. Portion dough by the tablespoonful using a small cookie scoop onto the prepared baking sheet. Roll each portion of cookie dough into a ball, and then roll the ball in granulated sugar. Place the cookie dough ball back on the baking sheet. Use the bottom of a drinking glass to flatten the cookie dough balls. Bake cookies for 8 to 10 minutes. Remove from oven and let cool on baking sheet for 2 minutes. Transfer to a wire rack to cool completely.