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Home Easy Soups With Glaze

Mexican Hot-Chocolate Balls Recipe

Ingredients

How to make it

  • Preheat over to 325F. Beat buter in a large mixing bowl on med to high speed for 30 seconds. Beat in 1/2 c powdered sugar, 1/4 c cocoa powder and vanilla until combined, scraping side of bowl occasionally. Beat in as much flour as you can with mixer. Stir in any remaining flour, 1/2 tsp cinnamon and the pecans.
  • Shape dough into 1 inch balls. Place balls 2 inches apart on ungreased cookies sheets. Bake in preheated oven for 18-20 mins or until bottoms are lightly browned. Transfer cookies to wire rack to cool completely.
  • Combine remaining 3/4 c powdered sugar, 1/4 c cocoa and 1/2 tsp cinnamon in a small bowl. Roll cooled cookies in sugar mixture.
  • Makes 48 cookies.
  • To store: Place cookies in layers separated by waxed paper in airtight container; cover. Store at room temp for up to 3 days or freeze for up to 3 months. Thaw cookies if frozen, before serving.

Reviews & Comments 2

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    " It was excellent "
    elgab89 ate it and said...
    I am drooling , just reading this recipe!
    Was this review helpful? Yes Flag
  • uncoolmom 15 years ago
    These just sound awesome!
    Was this review helpful? Yes Flag

The Cook

fireraven Genesee, PA

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