This is based on a recipe from the December 2009 Penzeys Spices catalog. I added some cinnamon and chili in an attempt to make Aztec snowballs but they ended up being warm and spicy without the flavor of the cinnamon and chili being at all noticeable.
Ingredients:
2/3 | Cup Butter | 1 | Tbsp Vanilla | |
1/3 | Cup Cream cheese | 1 3/4 | Cup All-purpose flour | |
2/3 | Cup Powdered hot chocolate mix | 1/4 | Tsp Salt | |
1/3 | Cup Powdered sugar | 1/2 | Cup Powdered sugar | |
1/4 | Tsp Cinnamon | |||
1/8 | Tsp Cayenne pepper |
Directions:
Cream the butter, cream cheese, hot chocolate mix, powdered sugar, cinnamon, cayenne, and vanilla. Add flour and salt and mix thoroughly. Cover and refrigerate for at least an hour.
Preheat oven to 350°. Roll the dough into 1" balls. Place them 1" apart on an ungreased cookie sheet. Bake for 15-18 minutes until firm. Let cool on the baking sheet for 1-2 minutes then roll in powdered sugar and cool on wire rack.
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