Mexican Chocolate Snowball Cookies

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 cup unsalted butter, softened
• 1 2/3 cups powdered sugar, divided
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 6 tablespoons unsweetened dark cocoa powder, divided
• 1 tablespoon cinnamon, divided
• 1/2 teaspoon ground ancho chili pepper
• 1/8 teaspoon salt
• 2/3 cup toasted almond, finely chopped
• 1/3 cup dark chocolate, finely chopped

Recipe

• 1 preheat oven to 325 degrees f.
• 2 in a large mixing bowl, beat together butter and 2/3 cup powdered sugar with electric mixer on medium speed until well combined. beat in vanilla.
• 3 in a separate small mixing bowl, mix together flour, 1/4 cup cocoa powder, 2 teaspoons cinnamon, ancho chile pepper, and salt until well combined. beat into butter/sugar mixture. stir in almonds and chocolate until well combined and dough forms.
• 4 in a large shallow bowl, whisk together remaining 1 cup of powdered sugar, 2 tablespoons cocoa powder, and 1 teaspoon cinnamon until combined. set aside.
• 5 form dough into 1 tablespoon balls. place cookies on ungreased cookie sheets (or silpats or parchment paper). bake cookies at 325 degrees f for about 15-20 minutes or until lightly browned on the bottom being careful not to overbake. cookies will harden as they cool. cool cookies about 1-2 minutes then roll in sugar mixture while still warm. cool completely on wire rack then roll cookies in sugar mixture again.