MEXICAN CHOCOLATE-CHERRY ROUNDS
Rich chocolate cookies get some Mexican flair when spiced up with cinnamon, cloves and cayenne pepper. Blanched almonds or pistachios can be used instead of cherries. I make these every year for Christmas and they're always a hit. Prep time includes chilling
Provided by Ashbabe
Categories Dessert
Time 2h40m
Yield 2 cookies, 30 serving(s)
Number Of Ingredients 14
Steps:
- Stir chocolate in top of double boiler over simmering water until smooth; cool.
- Combine flour and next 5 ingredients in medium bowl.
- Using electric mixer, beat 1 3/4 cups sugar and butter in large bowl until light.
- Beat in eggs 1 at a time, then vanilla and chocolate.
- Gradually add dry ingredients, beating just until combined.
- Chill dough until firm, about 2 hours.
- Preheat oven to 350°F.
- Lightly butter 2 large baking sheets.
- Place powdered sugar in shallow pan.
- Form dough into 1-inch balls.
- Roll each ball in sugar to coat; shake off excess sugar.
- Arrange cookies on prepared baking sheets, spacing 1 1/2 inches apart.
- Press 1 cherry half into center of each cookie.
- Bake until cookies puff and crack but are still soft, about 10 minutes.
- Transfer cookies to rack and cool completely.
- (Cookies can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.).
Nutrition Facts : Calories 151.7, Fat 6.6, SaturatedFat 4, Cholesterol 26.7, Sodium 111, Carbohydrate 23.1, Fiber 1.3, Sugar 14.4, Protein 2.3
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