Chocolate Mexican Wedding Cakes |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 42 |
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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. Ingredients:
1 cup butter, softened |
1-3/4 cups confectioners' sugar, divided |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached 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 |
Directions:
1. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts.
2. Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 12-14 minutes or until set.
3. 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. Yield: about 3-1/2 dozen.
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