This afternoon, I plan to eat a whole plate of these with a pot of Kusmi Christmas tea, scented with vanilla, almond, and orange (a gift from J). Still later, if there are any left, I think I'll spread them with strawberry ice cream and stick them in the freezer. We've learned that a day or two in the freezer will make the cookies soften and become perfectly textured ice cream sandwiches. The deep brown chocolate and pink ice cream should make a gorgeous and delicious combination.
The recipe is by Alice Medrich, chef, cookbook author, and recognized genius with chocolate. We've always made the cookies with butter, not the butter margarine combination the recipe recommends, and they've always been delicious. Here is a link to the recipe: Mexican Chocolate Cookies