Spice up classic Mexican wedding cookies with our Mexican Spicy Chocolate Cookies. Chili powder gives these spicy chocolate cookies their signature heat.
What You Need
Original recipe yields 24 servings
2 cups flour
1/2 tsp. chili powder
1/2 tsp. ground cinnamon
1 cup butter, softened
1 cup powdered sugar, divided
1 tsp. vanilla
1 cup chopped PLANTERS Sliced Almonds
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
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Let's Make It
Heat oven to 350°F.
Combine first 3 ingredients.
Beat butter, 1/2 cup sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour mixture, mixing well after each addition. Add nuts; mix well.
Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on baking sheets.
Bake 14 to 15 min. or until bottoms are lightly browned. Cool 5 min. on baking sheets.
Place remaining sugar in small bowl. Add warm cookies, 1 at a time, to sugar; turn to evenly coat both sides of each cookie. Place on wire racks; cool completely.
Melt chocolate as directed on package; drizzle over cookies. Let stand until firm.
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions. One serving of this dessert is 2 cookies.
Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.
Keep Your Chocolate Warm
If the chocolate is too cool, it will slide off the powdered sugar when drizzled on. Simply reheat according to package directions until warmed through.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.