Chocolate Mexican wedding cookies are a fun twist on traditional Mexican wedding cakes.
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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
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. Add flour, nuts, and salt; beat at low speed, scraping bowl often, until well mixed.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake 8-10 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.
Explore reviews fromour online community
Easy, delicious and as Yael says, a standby for years. The chocolate makes it tremedous. Usually these are the first to be gone.
I've been making these as part of my Christmas cookie roundup for years, and this one's a keeper. Simple to make, and they melt in your mouth. One of my favorite cookies ever.
This gets raves everywhere I bring them and they are my personal favorite Christmas cookie for the past 15 years. They also freeze well. I toss them again in confectioners sugar before serving or gifting.
This recipe for Chocolate Mexican Wedding Cakes is Truly Awsome, Awsome and more Awsome!!!!
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.