Mexican Hot-chocolate Balls |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 48 |
|
A yummy blend of cinnamon and chocolate. (gourmet cookie issue 07) Ingredients:
1 c butter, softened |
1 1/4 c powdered sugar |
1/2 c unsweetened cocoa powder |
1 tsp vanilla |
2 c ap flour |
1 tsp cinnamon |
1 c toasted pecans, finely chopped |
Directions:
1. Preheat over to 325F. Beat buter in a large mixing bowl on med to high speed for 30 seconds. Beat in 1/2 c powdered sugar, 1/4 c cocoa powder and vanilla until combined, scraping side of bowl occasionally. Beat in as much flour as you can with mixer. Stir in any remaining flour, 1/2 tsp cinnamon and the pecans.
2. Shape dough into 1 inch balls. Place balls 2 inches apart on ungreased cookies sheets. Bake in preheated oven for 18-20 mins or until bottoms are lightly browned. Transfer cookies to wire rack to cool completely.
3. Combine remaining 3/4 c powdered sugar, 1/4 c cocoa and 1/2 tsp cinnamon in a small bowl. Roll cooled cookies in sugar mixture.
4. Makes 48 cookies.
5. To store: Place cookies in layers separated by waxed paper in airtight container; cover. Store at room temp for up to 3 days or freeze for up to 3 months. Thaw cookies if frozen, before serving.
|
|