Mexican Chocolate Wedding Cakes
Chocolate Mexican wedding cookies are a fun twist on traditional Mexican wedding cakes.
60 min.prep time
5 dozen cookies
3/4 cup firmly packed brown sugar
3 (1-ounce) squares unsweetened baking chocolate, melted
1 teaspoon vanilla
2 cups all-purpose flour
1 cup chopped nuts
1/2 teaspoon salt
Heat oven to 350°F. Combine brown sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add melted chocolate and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, nuts and salt; beating, scraping bowl often, until well mixed.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until set.
Let stand 5 minutes; carefully remove from cookie sheets. Cool 5 minutes. Roll in or sprinkle with powdered sugar while still warm and again when cool.
Nutrition Facts (1 cookie)
Dietary Fiber: 0g
Recipe #5301©1995Land O'Lakes, Inc.