Chocolate Mexican Wedding Cookies recipe

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Ingredients

1 cup butter, softened
⅓ cup confectioners' sugar
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 cup ground pecans
½ cup German sweet chocolate, grated
¾ teaspoon ground cinnamon
1 pinch salt
½ cup confectioners' sugar
¼ cup German sweet chocolate, grated

Nutrition Info

517.4 calories
carbohydrate: 45.7 g
cholesterol: 61 mg
fat: 36.9 g
fiber: 2.8 g
protein: 4.7 g
saturatedFat: 18.8 g
servingSize: -
sodium: 167.1 mg
sugar: 22.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

16 cookies

Recipe Note

A chocolate version of the Mexican Wedding Cookie.

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