Mexican Chocolate Cookies
Chocolate, cinnamon and pecans meld together perfectly in these yummy little Mexican-style cookies. Great for lunch box desserts or the cookie jar—as well as make a nice accompaniment to a cup of coffee.
1 cup unsalted butter, softened
1/3 cup powdered sugar
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 cup ground pecans
1/2 cup unsweetened baking cocoa
3/4 teaspoon ground cinnamon
1 pinch salt
1/2 cup powdered sugar
1/4 cup Mexican ground sweet chocolate cocoa (used to flavor milk)
- In a large mixing bowl, cream butter and first addition of powdered sugar until fluffy. Add vanilla and mix.
- In a separate bowl, combine flour, pecans, the first addition of cocoa, cinnamon and salt; mix well. Gradually add dry mixture into creamed mixture until smooth. Wrap dough in plastic and refrigerate for 45 minutes to 1 hour.
- Preheat oven to 325°F (160°C). Sift remaining powdered sugar and cocoa into a bowl; set aside. Spray 2 cookie sheets with nonstick vegetable cooking spray.
- Remove cookie dough from refrigerator and shape into 1-inch balls. Place balls on baking sheets about 2 inches apart. Bake 10 to 12 minutes or until firm to the touch. Watch baking time carefully as these cookies burn easily. Cool on the baking sheets for 1 minute, then transfer to a cooling rack.
- While cookies are still warm, roll them in the sugar-cocoa mixture. Place back onto cooling rack until completely cool.
Makes 2 dozen cookies.