Mexican Hot-Chocolate Balls
1 cup (2 sticks) unsalted butter, room temperature
1 ¼ cups confectioners' sugar, divided use
½ cup unsweetened cocoa powder, divided use
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ½ teaspoons ground cinnamon, divided use
½ cup toasted pecans, finely chopped
Preheat oven to 325 degrees. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in ½ cup confectioners' sugar, ¼ cup cocoa powder and vanilla until combined, scraping side of bowl occasionally. Beat in as much flour as you can with the mixer; stir in the remaining flour, 1 teaspoon cinnamon and pecans.
Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Bake for 18 to 20 minutes or until bottoms are lightly browned. Transfer cookies to wire racks and cool completely.
Combine remaining ¾ cup confectioners' sugar, ¼ cup cocoa powder and ½ teaspoon cinnamon in a small bowl. Roll cooled cookies in the sugar mixture.
Freezeworthy: Yes, but cool completely first.
Makes 4 dozen.
Submitted by Linda Spurgus, New Port Richey