Description
A chocolate version of the Mexican Wedding Cookie.
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
Instructions
- In a large bowl
- cream the butter and 1/3 cup confectioner’s sugar until light and fluffy. Add the vanilla extract.
- In a separate bowl
- combine the flour
- ground pecans
- 1/2 cup ground chocolate
- cinnamon and salt; mix well.
- Gradually add the dry ingredients to the creamed mixture.
- Wrap dough in plastic wrap and chill 1 to 2 hours
- or until firm.
- Preheat oven to 325 degrees F (180 degrees C).
- 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.
- 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.
Servings: 8