These cookies had me at first bite.
We first tested Mexican Hot-Chocolate Balls in 2009 and they've been on our hit parade ever since.
It is uncanny how much they taste like Mexican hot chocolate. Rather than the traditional milk, serve them with a cup of strong coffee. Coffee enhances the flavor of chocolate.
I've made these several times, once adding a healthy pinch of cayenne pepper to the dough. This adds another flavor dimension.
Mexican Hot-Chocolate Balls freeze beautifully after they are cooled completely. After they thaw, freshen with another sprinkling of cocoa powder.
Mexican Hot-Chocolate Balls
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups confectioners' sugar, divided use
1/2 cup unsweetened cocoa powder, divided use
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon, divided use
1/2 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 1/2 cup confectioners' sugar, 1/4 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 3/4 cup confectioners' sugar, 1/4 cup cocoa powder and 1/2 teaspoon cinnamon. Roll cooled cookies in the sugar mixture.
Makes 4 dozen.
Freezeworthy: Yes, but cool completely first.
Submitted by Linda Spurgus, New Port Richey