This is an original recipe for the Central Market Hatch Chile Contest and The Dallas Morning News Holiday Cookie Contest.
I've made them in my Financiers Pans. They are perfect!
1 stick butter
3/4 C sugar
Zest of 1/2 orange
1 tsp vanilla
2 tsp Grand Marnier
1 C flour
2 TBS dark cocoa powder ( I use Hershey's Special Dark)
1/2 tsp baking powder
4 oz. Orange flavored Taza Mexicano Chocolate ( I buy this at Central Market)
a pinch of salt
1/4 C finely diced, Roasted Hatch Chiles
1/8 tsp cayenne pepper
Confectioner's sugar for dusting
In a stand mixer:
whip butter on high for 2 minutes
Whip another minute
Add eggs one at a time, incorporating each before adding another.
Continue mixing well
In a small bowl, sift together:
Add slowly to batter on low speed.
Mix only until incorporated
Chop chocolate into small pieces, melt in a microwave or over hot water in a double boiler.
Stir often until smooth
Cool a few minutes
Fold into batter by hand.
Grease the wells of a Madeleine pan, I use my Pan Release Mix found on the blog.
Sprinkle each well with a bit of sugar
Place a TBS of batter into each well, flatten smooth .
Bake at 300 degrees for 12 - 15 minutes
Cool slightly in the pan
Remove cookies to a cooling rack over a sheet pan and cool completely.
Dust with confectioner's sugar.
Peace in the Kitchen!