Make us your home page

Mexican Hot-Chocolate Balls Christmas Cookies

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

Mexican Hot-Chocolate Balls Christmas Cookies 11/18/11 [Last modified: Tuesday, November 29, 2011 11:46am]
Photo reprints | Article reprints


Join the discussion: Click to view comments, add yours