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"

• Ready In: 50 mins
• Yields: 3 dozen

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.