MEXICAN CHOCOLATE SNOWBALL COOKIES

Mexican Chocolate Snowball Cookies image

Provided by snappygourmet

Categories Dessert

Time 50m

Yield 3 dozen

Number Of Ingredients 10

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

Steps:

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.