Mexican Chocolate Wedding Cakes

Mexican Wedding Cake Recipe
54
5 Reviews
Chocolate Mexican wedding cookies are a fun twist on traditional Mexican wedding cakes.
60 min
Prep Time
1:50
Total Time
60 cookies

Ingredients

3/4 cup
firmly packed brown sugar
3/4 cup
Land O Lakes® Butter, softened
3 (1-ounce) sqaures
unsweetened baking chocolate, melted
1 teaspoon
vanilla
2 cups
all-purpose flour
1 cup
chopped nuts
1/2 teaspoon
salt
Powdered sugar

Directions

  1. 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.
  2. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 8-10 minutes or until set.
  3. 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.

Recipe Tips

Nutrition Facts (1 cookie)

Calories
70
Cholesterol
5mg
Carbohydrates
8g
Protein
1g
Fat
4g
Sodium
40mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

This recipe for Chocolate Mexican Wedding Cakes is Truly Awsome, Awsome and more Awsome!!!!

Rating

I like this recepies because they are fast and esay to make. They were a little soft and I would like to know if that's the way they are.

Rating

I made these cookies for a wedding reception at church for one of our members and got wonderful coments on them. Had to e-mail the recipe to all who asked for it.

Rating

I made these for my family for Christmas eve. Most said that they preferred the regular wedding cakes. I think that they tasted better when they were fresh from the oven.

Rating

These cookies melt in your mouth the same as the originals. Be sure to use high quality chocolate and real vanilla. A lovely addition to any cookie platter and so rich only a few go a long way. Dough freezes nicely.

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