MEXICAN-SPICED CHOCOLATE CRINKLES PREP TIME 15 MIN. – COOK TIME 12 MIN. – READY IN 27 MIN. + COOLING TIME – SERVINGS 36


1 (15.2 oz) box devil’s food cake mix 2 tsp ground cinnamon


¼ tsp cayenne pepper /1 3 cup vegetable oil


2 large eggs ½ tsp vanilla


2 cups confectioners’ sugar (for rolling)


STEP 1 Preheat oven to 350°F. In a large bowl, stir cake mix, cinnamon, and cayenne together. Add the oil, eggs, and vanilla and stir until a dough forms. STEP 2 Shape dough into 1-inch balls. (If dough is too sticky to handle, refrigerate for 30 min.) Pour the confectioners’ sugar into a large, shallow dish, and roll the dough balls in the sugar to coat. Arrange finished dough balls on an ungreased cookie sheet, about 2 inches apart. STEP 3 Bake cookies for 12 min. Let cool on sheet 1 min., then transfer to a wire cooling rack to cool completely before serving.


PER SERVING: 121 CALORIES, 6G FAT, 1G SATURATED FAT, 31MG CHOLESTEROL, 101MG SODIUM, 16G CARBOHYDRATE, 0G FIBER, 12G SUGAR, 1G PROTEIN 30


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52