We always made snowballs growing up with my Mom and Grandma Molly.  I decided that I wanted something other than the old walnut cookie.  I wanted chocolate and thought, “How about hazelnut?”  My friend and frequent collaborator Beth said, “I bet Mexican chocolate would be good.”  Nice call Beth. The star of this recipe was the spice grinder to grind the hazelnuts and the chocolate.  Chocolate, cinnamon, hazelnuts, butter  — what could go wrong?

1 1/2 cup flour (I would sift it, but you do you)

1 cup Mexican chocolate, ground fine

2 eggs

1/2 teaspoon cinnamon

1  cup hazelnuts, chopped fine

1 pinch salt

1 cup butter (2 sticks)

1 cup powdered sugar for filling

1/2 cup powdered sugar for rolling

2 teaspoon vanilla

Preheat oven to 325

Mix together flour, cinnamon, salt; set aside

Mix butter and 1 cup of powdered sugar

Beat until smooth

Add eggs

Add vanilla

Add flour in two installments

Add chocolate and chopped nuts; incorporate well

Roll into 1 1/2 inch balls

Place on a parchment lined baking sheet

Bake for 18-23 minutes

Let cool for 10 minutes

Roll in powdered sugar

Should make 40, but I make mine too big

Serve