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Mexican Chocolate Snowball Cookies

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"A new twist on an old favorite with almonds, dark chocolate, cinnamon, and ancho chile pepper."
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56 m servings 115 cals
Original recipe yields 36 servings (3 dozen)

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  1. Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper or silicone baking mats.
  2. Combine butter and 2/3 cup confectioners' sugar in a large bowl; beat with an electric mixer on medium speed until well combined. Beat in vanilla extract.
  3. Mix flour, 1/4 cup cocoa powder, 2 teaspoons cinnamon, ancho chile pepper, and salt together in a bowl. Beat into the butter mixture. Stir in almonds and dark chocolate until dough comes together.
  4. Shape 1 tablespoon of dough into a ball; place on a lined baking sheet. Repeat with remaining dough.
  5. Bake in the preheated oven until lightly browned on the bottom, 15 to 20 minutes. Cool for 1 to 2 minutes on the baking sheets.
  6. Mix remaining 1 cup confectioners' sugar, 1 teaspoon cinnamon, and 2 tablespoons cocoa powder in a bowl. Roll cookies in sugar mixture while still warm.
  7. Cool cookies completely on wire racks, about 15 minutes. Roll in sugar mixture again.

Nutrition Facts

Per Serving: 115 calories; 6.7 g fat; 13.1 g carbohydrates; 1.4 g protein; 14 mg cholesterol; 9 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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