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:
- 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
- Preheat oven to 325 degrees F.
- 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.
- 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.
- 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.
- 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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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.Reply