+
0 (0)

Category: Desserts

Mexican chocolate Christmas cookies

Mexican chocolate Christmas cookies
Ricardo DeAratanha / Los Angeles Times

For those of us who love to bake, the holidays can be an especially sweet time of year. This is the season we stock up on festive cookies and family favorites to set out at parties and share with those ... Read more

1 hour, plus chilling and freezing times | Makes about 16 cookies
Note: From Deborah Pappalau
  • 1 1/2 disks (4 ½ ounces) Mexican chocolate, preferably Abuelita or Ibarra
  • 3 tablespoons heavy cream
  • 1 cup (2 sticks) butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon Mexican vanilla
  • 2 cups (9 ½ ounces) flour
  • 3/4 teaspoon salt
  • 2 teaspoons cinnamon, divided
  • 1/4 teaspoon ground nutmeg
  • ¼ cup plus 2 tablespoons granulated sugar

Step 1In a small saucepan, melt the Mexican chocolate with the heavy cream over low heat, gently stirring until the mixture is smooth. Pour the chocolate into a small bowl and refrigerate until chilled and firm, 30 to 40 minutes.

Step 2Line a small baking sheet with parchment. Remove the chilled chocolate from the refrigerator and scoop the chocolate mixture into teaspoon-sized balls. Place the chocolate balls on the baking sheet and freeze until frozen, about 1 hour.

Step 3Heat the oven to 350 degrees. In a stand mixer fitted with the paddle attachment, beat butter and powdered sugar until light and creamy, then mix in the vanilla.

Step 4In a bowl, sift together the flour, salt, 1 teaspoon cinnamon and nutmeg. With the mixer running, slowly add the flour mixture to the butter to form a smooth dough.

Step 5In a shallow bowl, whisk together the remaining cinnamon with the granulated sugar.

Step 6Assemble the cookies: Divide the dough into 16 portions (or 1 portion for each chocolate ball), about 1 ½ tablespoons of dough each. Remove the frozen chocolate balls, and wrap 1 portion of dough around each, forming a ball. Place the formed dough balls onto parchment-lined baking sheets, spacing them about 2 to 3 inches apart.

Step 7Bake the cookies until they are dry to the touch and the bottom of each cookie is lightly golden, 8 to 10 minutes. Cool the cookies on the baking sheet until they are set, then gently remove each cookie and dip into the cinnamon sugar to coat.

Each of 16 cookies: Calories 258; Protein 2 grams; Carbohydrates 32 grams; Fiber 1 gram; Fat 14 grams; Saturated fat 8 grams; Cholesterol 34 mg; Sugar 18 grams; Sodium 112 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Snowflake pretzel rods
Spicy fig loaf
Lemon upside-down cake
Maple pecan madeleines