Chocolate Mexican Wedding Cakes (Cookies) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Two of my favorites mexican wedding cakes and chocolate! Ingredients:
1/2 cup pecans |
1 1/2 cups sifted powdered sugar, divided use |
1 1/2 cups all-purpose flour |
1/3 cup unsweetened baking cocoa |
1/8 teaspoon salt |
1 cup butter, softened |
1/2 teaspoon vanilla extract |
2 tablespoons ground cinnamon |
Directions:
1. In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine. Mix in flour, cocoa and salt & set aside.
2. In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; Blend until light and fluffy. Beat in vanilla until well blended.
3. Add flour mixtureslowly, until well mixed. Cover and refrigerate for 2 hours.
4. Preheat oven to 350°F.
5. Form dough into 1-inch balls and place on ungreased cookie sheets.
6. Bake until golden, 18 to 20 minutes.
7. Mix together remaining 1/2 cup powdered sugar and cinnamon. When cookies have cooled slightly, roll in cinnamon mixture. Finish cooling on wire racks.
8. Makes 36 cookies.
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