Mexican chocolate Christmas cookies

Time 1 hour
Yields Makes about 16 cookies
Mexican chocolate Christmas cookies
(Ricardo DeAratanha / Los Angeles Times)

In 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.


Line 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.


Heat 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.


In 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.


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


Assemble 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.


Bake 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.

From Deborah Pappalau

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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