1.Preheat the oven to 400 F, line a rimmed baking sheet with a silicone mat or parchment paper.

2. Place the mexican chocolate tablets and bake for 5 minutes. Spread the melted chocolate through the baking sheet and let it cool for at least 15 minutes before breaking it up into chunks for the cookies.

3. In a large bowl combine lfour, masa harina, baking soda, and salt. Mix it well and set aside.

4. Cream the butter and sugars until pale in a mixer. Add the eggs one a time with the mixer running and then add the vanilla extract.

5. Add the flour mixture to the butter in 3 increments until just combined.

6. Fold in the pieces of Mexican Chocolate.

7. Place dough on a silicone mat and cover with plastic, make sure to press it down until the dough is 1/2 cm thick. Refrigerate for at least 30 minutes.

8. Preheat the oven to 375 F. Cut teh dough into 1 inch squares and dust with granulated sugar.

9. PlacE the squares on a greased baking sheet about 3 inches apart. Bake for 6 minutes and rotate the sheet. Bake an additional 6 minutes.

10. As hard as it can be, wait for the cookies to cool down and enjoy!

Cranberry+White Chocolate Tamales

Ingredients

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