Mexican Chocolate Snowball Cookies |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A new twist on an old favorite with almonds, dark chocolate, cinnamon, and ancho chile pepper. Recipe is from my blog Ingredients:
1 cup unsalted butter, softened |
1 2/3 cups powdered sugar, divided |
1 teaspoon vanilla |
2 cups all-purpose flour |
6 tablespoons unsweetened dark cocoa powder, divided |
1 tablespoon cinnamon, divided |
1/2 teaspoon ground ancho chili pepper |
1/8 teaspoon salt |
2/3 cup toasted almond, finely chopped |
1/3 cup dark chocolate, finely chopped |
Directions:
1. Preheat oven to 325 degrees F.
2. 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. 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. 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. 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.
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