Mexican Chocolate Snowball Cookies

Name: Mexican Chocolate Snowball Cookies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 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

Submitted by snappygourmet

"A new twist on an old favorite with almonds, dark chocolate, cinnamon, and ancho chile pepper. Recipe is from my blog snappygourmet.com""

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photo by snappygourmet

Ready In:: 50mins
Ingredients:: 10
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

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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Reviews

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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