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 caloriescarbohydrate: 45.7 gcholesterol: 61 mgfat: 36.9 gfiber: 2.8 gprotein: 4.7 gsaturatedFat: 18.8 gservingSize: -sodium: 167.1 mgsugar: 22.1 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Mexican Wedding Cookies
Directions
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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.