Recipe

Mexican Hot-chocolate Balls Recipe

	Fireraven / All my dishes 1 year, 3 months ago A yummy blend of cinnamon and chocolate. (gourmet cookie issue 07) Prep:15m Cook:20m Servings:48	Fireraven
	cookies chocolate chinnamon

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Ingredients

1 c butter, softened

1 1/4 c powdered sugar

1/2 c unsweetened cocoa powder

1 tsp vanilla

2 c AP flour

1 tsp cinnamon

1 c toasted pecans, finely chopped

Directions

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.

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