MEXICAN SNOWBALLS RECIPES
MEXICAN CHOCOLATE SNOWBALL COOKIES RECIPE | ALLRECIPES
A new twist on an old favorite with almonds, dark chocolate, cinnamon, and ancho chile pepper.
Provided by snappygourmet
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Total Time 56 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 3 dozen
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, CarbohydrateContent 13.1 g, CholesterolContent 13.6 mg, FatContent 6.7 g, FiberContent 0.9 g, ProteinContent 1.4 g, SaturatedFatContent 3.5 g, SodiumContent 9.3 mg, SugarContent 6.6 g
MEXICAN SNOWBALLS RECIPE | MARTHA STEWART
Coconut-covered ice cream treats provide a cool ending to any Tex-Mex feast.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Total Time 2 hours
Prep Time 30 minutes
Number Of Ingredients 3
Steps:
- Cover two large baking dishes with plastic wrap, pulling so surface is taut. Drop 16 scoops of ice cream onto prepared dishes, dipping the ice-cream scoop in hot water as you work. Freeze balls until firm, at least 1 hour.
- Meanwhile, preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with cinnamon. Toast, tossing occasionally, 6 to 10 minutes; let cool.
- Working with one ice-cream ball at a time, remove from freezer, and roll in coconut mixture; return to dish in freezer. Freeze until set, at least 30 minutes (or up to 1 day).
Nutrition Facts : Calories 265 g, FatContent 17 g, FiberContent 1 g, ProteinContent 4 g
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- Working with one ice-cream ball at a time, remove from freezer, and roll in coconut mixture; return to dish in freezer. Freeze until set, at least 30 minutes (or up to 1 day).
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- To finish, in a bowl, combine the remaining powdered sugar and the optional cocoa powder, cinnamon/cayenne then roll the cookies through it to coat.
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