Do you like chocolate? Most of you will have a resounding “YES!”

Me too. But sometimes, I want to mix it up a bit.

These cookies are delicious and unexpected – they have a little spicy kick at the end. I think you will like them!



1 ½ cups flour

½ cup Mayan Cocoa Powder**

½ cup sugar

½ cup powdered sugar

¼ cup cornmeal

1 tsp. dried orange peel – can find in grocery store in spice section

½ tsp. salt

¼ tsp. baking soda

2 sticks unsalted butter, cold cut into cubes

1 tsp. vanilla

1 tbsp. Capt. Morgan’s spiced rum

** Mayan cocoa powder has chili powder in it! So that gives it a kick. You can find it here:


Or you can use regular cocoa powder and add a sprinkle of chili powder – just a tiny sprinkle, like 1/8 of a teaspoon. You can also omit the chili powder if you don’t want the kick.


Oven 325

In the food processor, pulse all dry ingredients to mix. Add butter and vanilla and pulse till the dough is crumbly. Add rum. Pulse again till ball starts to form.

Divide dough into 2 balls and flatten into disks. Cover with plastic wrap and refrigerate for at least 2 hours.

Roll out dough onto floured surface. This dough can be sticky so use as much flour as you need on the surface and on your rolling pin.

Cut into shapes.

Place on non-stick cookie sheets or use parchment paper to line sheets.

Bake about 15 minutes.

Pink Appetit!