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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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For those who love chocolate, here is a chocolate version of the Mexican Wedding cookie. Ingredients:
1 cup butter, softened |
1/3 cup confectioners' sugar |
1 to 1-1/4 teaspoons almond extract if using ground almonds but otherwise, 2 teaspoons of vanilla |
1-3/4 cups all-purpose flour |
1 cup ground pecans/almonds |
1/2 cup either german sweet chocolate, grated or hershey's special dark chocolate bar |
3/4 teaspoon ground cinnamon |
1 pinch salt |
1/2 cup confectioners' sugar |
1/4 cup either german sweet chocolate, grated or hershey's special dark chocolate bar |
Directions:
1. In a large bowl, cream butter and 1/3 cup confectioner's sugar until light and fluffy.
2. Add almond extract.
3. In a separate bowl, combine the flour, ground pecans/almonds, 1/2 cup grated chocolate, cinnamon and salt; mix well.
4. Gradually add the dry ingredients to the creamed mixture.
5. Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
6. To speed this process up you can place it in the freezer.
7. Preheat oven to 325 degrees F (180 degrees C).
8. Shape the dough into 1-inch balls.
9. Place balls 1 inch apart on an ungreased baking sheet.
10. Bake 18-20 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
11. Coat with sifted 1/2 cup of the confectioners' sugar and 1/4 cup of the cocoa into a small bowl. If you don't want the added chocolate then coat them in plain confectioners' sugar.
12. While cookies are still warm, roll them in the cocoa and sugar mixture.
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