Chocolate, cinnamon and
pecans coalesce in these yummy little Mexican-style cookies.
Great for lunch boxes or the cookie jar, and a nice accompaniment
to a cup of coffee.
Mexican Chocolate
Cookies
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 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.
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.
