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Ingredients

1 cup butter, softened 1 ⅔ cups confectioners' sugar, divided 1 teaspoon vanilla extract 2 cups all-purpose flour ¼ cup unsweetened dark cocoa powder 1 tablespoon ground cinnamon, divided ½ teaspoon ground ancho chile pepper ⅛ teaspoon salt ⅔ cup finely chopped toasted almonds ⅓ cup finely chopped dark chocolate 2 tablespoons unsweetened dark cocoa powder

Nutrition Info

114.7 calories carbohydrate: 13.1 g cholesterol: 13.6 mg fat: 6.7 g fiber: 0.9 g protein: 1.4 g saturatedFat: 3.5 g servingSize: - sodium: 9.3 mg sugar: 6.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper or silicone baking mats.
Combine butter and 2/3 cup confectioners' sugar in a large bowl, beat with an electric mixer on medium speed until well combined. Beat in vanilla extract.
Mix flour, 1/4 cup cocoa powder, 2 teaspoons cinnamon, ancho chile pepper, and salt together in a bowl. Beat into the butter mixture. Stir in almonds and dark chocolate until dough comes together.
Shape 1 tablespoon of dough into a ball, place on a lined baking sheet. Repeat with remaining dough.
Bake in the preheated oven until lightly browned on the bottom, 15 to 20 minutes. Cool for 1 to 2 minutes on the baking sheets.
Mix remaining 1 cup confectioners' sugar, 1 teaspoon cinnamon, and 2 tablespoons cocoa powder in a bowl. Roll cookies in sugar mixture while still warm.
Cool cookies completely on wire racks, about 15 minutes. Roll in sugar mixture again.

3 dozen

A new twist on an old favorite with almonds, dark chocolate, cinnamon, and ancho chile pepper.