MEXICAN CHOCOLATE SNOWBALL COOKIES
A new twist on an old favorite with almonds, dark chocolate, cinnamon, and ancho chile pepper. Recipe is from my blog snappygourmet.com"
Provided by snappygourmet
Categories Dessert
Time 50m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- 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.
- 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.
- 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.
- 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.
MEXICAN HOT CHOCOLATE COOKIES
Courtesy of Aaron Sanchez of The Food Network, these are just awesome. Try with a little extra cayenne for a spicy kick.
Provided by SilverOpera
Categories Dessert
Time 1h10m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 14
Steps:
- Mix flour, cocoa, and baking soda until well combined. Set aside.
- Mix sugars by hand until all lumps are gone. Set aside.
- In a mixer or with a hand mixer, whip butter until creamy.
- Add sugar mixture, cinnamon, peppers, and vanilla to butter, and mix on high for one minute.
- Add egg white and mix until smooth.
- On low, add flour mixture until just combined. Do not over mix.
- Turn dough onto a sheet of waxed paper. Gently form a log about 10 inches long, roll in waxed paper, and chill in the fridge until needed (or at least 45 minutes).
- Place oven racks in upper and lower third of the oven. Preheat oven to 350.
- Line a baking sheet with waxed paper.
- Slice cookies into 1/4 inch thick rounds with a sharp knife.
- Place on cookie sheet about an inch apart.
- Place cookies on lower rack and let them cook for 5 minutes.
- Move cookies to the top rack and turn the pan so that cookies that were facing the front are now facing the back. Cook another 5-6 minutes.
- Remove from the oven and let cool on a cookie rack.
- Once the cookies cool, top them with a thin layer of duche de leche and sprinkle with sliced or slivered almonds.
Nutrition Facts : Calories 66.6, Fat 2.5, SaturatedFat 1.6, Cholesterol 6.1, Sodium 49.9, Carbohydrate 10.9, Fiber 0.6, Sugar 6.9, Protein 0.9
TOFFEE SNOWBALLS (RUSSIAN TEACAKES OR MEXICAN WEDDING COOKIES)
A tasty twist on a traditional treat. A friend passed on the recipe she had found online. I tweaked it to fit what I had in the pantry. The original recipe called for chopped Heath bars instead of the toffee bits and mini chocolate chips.
Provided by Marg CaymanDesigns
Categories Dessert
Time 33m
Yield 36-48 serving(s)
Number Of Ingredients 10
Steps:
- Line cookie sheets with parchment paper and set aside. Preheat oven to 325ºF.
- Cream butter until light & fluffy. Add sugar, vanilla and water. Mix well. Stir flour and salt into mixture. Add pecans, toffee bits and mini chocolate chips and mix thoroughly.
- Roll into tablespoon-sized balls. Bake for 18-20 minutes or until lightly browned.
- Roll in powdered sugar while warm. Once cooled, roll in powdered sugar again.
Nutrition Facts : Calories 143.8, Fat 11, SaturatedFat 4.5, Cholesterol 14.8, Sodium 69.1, Carbohydrate 10.9, Fiber 0.9, Sugar 4.7, Protein 1.5
MINT CHOCOLATE CHIP SNOWBALL COOKIES
These snowball cookies, also known as Mexican wedding cookies, are a great alternative for anyone with a nut allergy. Full of chocolate chips filled with mint, they are so tasty you won't even miss the nuts.
Provided by Yoly
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine butter, sugar, vanilla extract, and salt in a large bowl; beat using an electric mixer until smooth and creamy. Slowly add flour and mix in. Add mint chocolate chips until well incorporated. Roll dough into 1-inch balls and place on the prepared baking sheet.
- Bake in the preheated oven until bottom of cookies start to lightly brown, 16 to 20 minutes. Cool briefly on baking sheet until cool enough to handle, about 5 minutes. Pour confectioners' sugar in a shallow plate and roll each cookie in the sugar while still warm.
Nutrition Facts : Calories 82.8 calories, Carbohydrate 9.3 g, Cholesterol 10.2 mg, Fat 4.9 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 3.1 g, Sodium 39.5 mg, Sugar 5.1 g
CHOCOLATE SNOWBALL COOKIES - CHRISTMAS
These cookies are great anytime and make a nice addition to your holiday cookie and sweets trays. Everyone will love them! The cooking time is per tray of cookies.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 50m
Yield 4 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- Mix 1 cup confectionary sugar and 1 teaspoon vanilla. Set aside.
- Cream butter until fluffy.
- Beat in evaporated milk and vanilla.
- Add dry ingredients and nuts. Mix well.
- Shape into 1" balls.
- Bake for 15-20 minutes.
- Roll immediately in vanilla and confectionary sugar mixture.
- Let cool.
Nutrition Facts : Calories 882.4, Fat 52.7, SaturatedFat 22.6, Cholesterol 88.5, Sodium 298.1, Carbohydrate 94, Fiber 3.9, Sugar 45.2, Protein 12
MEXICAN HOT CHOCOLATE COOKIES
Taste like a cup of spicy Mexican hot chocolate! Not very much oil or butter used because of the applesauce!
Provided by KatKatia
Categories Drop Cookies
Time 35m
Yield 24-34 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Cookie sheets with parchment paper.
- In a large bowl, beat together the butter and sugar.
- Slowly add the syrup until mixed and then add applesauce until mixed and fluffy.
- Mix dry ingredients in a separate bowl. Slowly add the mixture to the wet ingredients until combined.
- Drop onto sheets, leaving 2-3 inches between each cookie.
- Bake for 12 minutes, they should look cooked but slightly shiny.
- Remove to wire racks and cool.
Nutrition Facts : Calories 90.8, Fat 2, SaturatedFat 1.2, Cholesterol 4.5, Sodium 54, Carbohydrate 18.3, Fiber 0.9, Sugar 9.2, Protein 1.2
MEXICAN CHOCOLATE SNOWBALL COOKIES
A new twist on an old favorite with almonds, dark chocolate, cinnamon, and ancho chile pepper.
Provided by snappygourmet
Categories Dark Chocolate Desserts
Time 56m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper or silicone baking mats.
- 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.
- 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.
- Shape 1 tablespoon of dough into a ball; place on a lined baking sheet. Repeat with remaining dough.
- 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.
- 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.
- Cool cookies completely on wire racks, about 15 minutes. Roll in sugar mixture again.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 13.1 g, Cholesterol 13.6 mg, Fat 6.7 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 3.5 g, Sodium 9.3 mg, Sugar 6.6 g
CHOCOLATE SNOWBALL COOKIES
These dainty cookies just melt in your mouth. I enjoy making them for get-togethers when there are lots of people around to enjoy them. -Mary Lou Welsh, Hinsdale, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight. , Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° until tops are crackled, 7-8 minutes. Remove to wire racks to cool completely. Roll in confectioners' sugar.
Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 45mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
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- 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.
- 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.
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