Ingredients
-
1
-
1 2/3
-
1
-
2
-
6
-
1
-
1/2
-
1/8
-
2/3
-
1/3
-
-
-
-
-
Directions
Mexican Chocolate Snowball Cookies, A new twist on an old favorite with almonds, dark chocolate, cinnamon, and ancho chile pepper Recipe is from my blog snappygourmet com , Made these for my husband’s office cinco de mayo lunch They were a big hit I am not a fan of spicy food, but I thought the combination of chocolate and spice were actually quite nice You won’t want to eat a bunch of these like you would with a non-spicy cookie, but they’re an interesting treat and worth a try if you find the recipe intriguing I made them exactly as posted
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Steps
|
1
Done
|
Preheat Oven to 325 Degrees F. |
|
2
Done
|
in a Large Mixing Bowl, Beat Together Butter and 2/3 Cup Powdered Sugar With Electric Mixer on Medium Speed Until Well Combined. Beat in Vanilla. |
|
3
Done
|
in a Separate Small Mixing Bowl, Mix Together Flour, 1/4 Cup Cocoa Powder, 2 Teaspoons Cinnamon, Ancho Chile Pepper, and Salt Until Well Combined. Beat Into Butter/Sugar Mixture. Stir in Almonds and Chocolate Until Well Combined and Dough Forms. |
|
4
Done
|
in a Large Shallow Bowl, Whisk Together Remaining 1 Cup of Powdered Sugar, 2 Tablespoons Cocoa Powder, and 1 Teaspoon Cinnamon Until Combined. Set Aside. |
|
5
Done
|
Form Dough Into 1 Tablespoon Balls. Place Cookies on Ungreased Cookie Sheets (or Silpats or Parchment Paper). Bake Cookies at 325 Degrees F For About 15-20 Minutes or Until Lightly Browned on the Bottom Being Careful not to Overbake. Cookies Will Harden as They Cool. Cool Cookies About 1-2 Minutes Then Roll in Sugar Mixture While Still Warm. Cool Completely on Wire Rack Then Roll Cookies in Sugar Mixture Again. |
