Monday, December 3, 2012

Cocoa Peppermint Snowballs

A warm welcome to Red Couch Recipes.  Thanks for dropping by my little kitchen at this busy time of year.   I have always loved this type of cookie whether they are called Russian Teacakes, Mexican Wedding Cakes, or Snowballs, and this version is a keeper.  I would describe this version as hot chocolate in a cookie, laced with a bit of peppermint dust. The ground pecans in it give the cookies a rich, nutty flavor  They are a  cookie that just ring "Christmas is coming, Christmas is coming!" Make up some cookies right now and drink them with some hot chocolate.  Don't you just love the baking and cooking at Christmas?
Cocoa Peppermint Snowballs
Adapted from a recipe from Good Housekeeping Magazine
1 cup pecans
1-3/4  cup confectioners' sugar
1 cup (2 sticks) butter, cold, cut up (no substitutions)
1 teaspoon vanilla extract
1- 3/4 cup flour
1/3 cup cocoa powder
1/3 cup mini semi-sweet chocolate chips
Candy Cane Dust (see Joni's Notes)
Yield:   2 dozen.  Directions:  Preheat oven to 325 degrees F.  In food processor with knife blade attached, pulse pecans with 1/2 cup confectioners' sugar (reserve remainder)  until pecans are finely ground.   Add butter and vanilla and process until smooth, occasionally stopping processor to scrape side with rubber spatula. Add flour and cocoa and pulse until evenly mixed. Add chocolate chips; pulse just until combined. 

Round chocolate balls --  Don't test taste them at this point, they will be a little bitter and bland.

Shape dough by rounded measuring teaspoons into 1-inch balls. Place balls, 1 inch apart, on ungreased large cookie sheet.  Bake cookies 10 to 12 minutes or until bottoms are lightly browned.   DO NOT OVER BAKE.  Transfer cookies to wire rack to cool slightly.

The cocoa cookies, fresh out of the oven, being rolled in confectioner's sugar.

While cookies are still warm, roll cookies in remaining (1 3/4 cups) confectioner's sugar to coat; return to wire rack to cool completely. When cool, gently roll cookies in sugar again. Be careful, as they can break up while rolling.  When cool, sprinkle candy cane dust on top of the cookies.
Joni's Notes:  For a sweeter cookie, use milk chocolate chips.  To make candy cane dust, place candy canes in blender and pulverize.
 Candy Cane dust ready to be sprinkled on top of the cookies.
I think they look beautiful boxed up -- great for giving!
Thanks for dropping by Red Couch Recipes!

 Posted with the following:  Craft-O-Maniac Monday


Lynn said...

Your cookies are very pretty Joni! I love the dusting of candy canes:@)

Anonymous said...

Hi Joni! Oh, these look so delicious and I agree with Lynn, they're pretty too!
Thank you so much for popping in to see me.
Be a sweetie,
Shelia :)

Tati said...

They look DIVINE! Wonderful treat for the holidays Joni

Sue said...

The candy cane dust is the perfect addition to these festive and yummy!

Leslie said...

These are so cute and look delicious! I've never seen a Mexican wedding(ish) cookie with a chocolate base, but these look great. The peppermint dust is perfect for Christmas-time, too! I like the sparkle it seems to add.

Sue said...

I've been making the "regular" ones for years, and my mom did before me. However, I've never even tasted them in chocolate-yummy!

Nancy's Daily Dish said...

Hi Joni,

These look yummy as everything you make always does! They would be great gifts too!

Debbie said...

Pinning these! My daughter would simply love them.

kitty@ Kitty's Kozy Kitchen said...

Oh Joni...dee-lish! I just made snowballs, too, but this is a new vaariation to me. I'll try this next time.

Jacqueline said...

They do look beautiful and your packaging is fabulous too! I love anything with peppermint in it! Then again, I love anything with chocolate and add to that covered in powdered sugar!