Chocolate Mexican Wedding Cookies

Chocolate Mexican Wedding Cookies

13

"A chocolate version of the Mexican Wedding Cookie."

Ingredients

{{adjustedServings}} servings 517 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 36.9 g
  • 57%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

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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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Reviews

13
  1. 16 Ratings

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A REAL hit with all of my family and friends. This was my annual "new" Christmas cookie, and everyone raved, although I got a few frowns at the richness and obvious level of fat and calories. Af...

This recipe is very good, but EXTREMELY chocolatey! I found that some of the chilling time could be cut down by placing the dough in a freezer. But the recipe is not hard to make.

I made these cookies and Mexican Wedding Cookies I for a Cinco de Mayo party - the adults and kids loved them. Soft, pillowy texture if you bake on parchment paper. I will make again!