These spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark.
- Total Time
Prep: 20 min. - Bake: 15 min. /batch
- Makes
about 3-1/2 dozen
Ingredients
- 1 cup butter, softened
- 1-3/4 cups confectioners' sugar, divided
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup baking cocoa
- 1/2 teaspoon salt
- 1-1/4 cups finely chopped pecans or almonds
- 1/2 teaspoon ground cinnamon
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Directions
- Preheat oven to 325°. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts.
- Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set.
- In a small bowl, combine cinnamon and remaining confectioners' sugar. Roll warm cookies in sugar mixture; cool on wire racks. Store in an airtight container.
1 each: 103 calories, 7g fat (3g saturated fat), 11mg cholesterol, 59mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.
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