Chocolate Mexican Wedding Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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A chocolate version of the Mexican Wedding Cookie. Ingredients:
1 cup butter, softened |
1/3 cup confectioners' sugar |
2 teaspoons vanilla extract |
1 3/4 cups all-purpose flour |
1 cup ground pecans |
1/2 cup german sweet chocolate, grated |
3/4 teaspoon ground cinnamon |
1 pinch salt |
1/2 cup confectioners' sugar |
1/4 cup german sweet chocolate, grated |
Directions:
1. In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
2. In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
3. Gradually add the dry ingredients to the creamed mixture.
4. Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
5. Preheat oven to 325 degrees F (180 degrees C).
6. Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
7. For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.
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