Tuesday, February 1, 2011

Mexican Hot Chocolate Crinkles

The cold weather ushers in all kinds of treats, warm fuzzy blankets, super soft sweaters, and hot chocolate, and maybe for an unfortunate few, chapped lips and dry skin. (bummer) This year I have been drinking a lot of Mexican hot chocolate, the cinnamon seems to make it that much warmer. So in honor of my favorite winter beverage, (hmmm I bet vanilla vodka would make it pretty tasty too), I decided to turn my favorite chocolate cookie into a Mexican hot chocolate cookie. So put on some Chap Stick and Jergens and make these for your honey so you can cuddle up under a warm fuzzy blanket and eat them.

Mexican Hot Chocolate Crinkles
Adapted from this recipe I found on allrecipes.com

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/2 cup confectioners' sugar

In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, and then stir in the vanilla. Combine the flour, baking powder, cinnamon, cayenne pepper, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.

Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

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