Chocolate Mexican Wedding Cookies Recipes

CHOCOLATE MEXICAN WEDDING COOKIES

Steps:

• In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
• In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
• Gradually add the dry ingredients to the creamed mixture.
• Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
• Preheat oven to 325 degrees F (180 degrees C).
• Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
• For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.

CHOCOLATE MEXICAN WEDDING CAKES

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts., Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set., In a small bowl, combine cinnamon and remaining confectioners' sugar. Roll warm cookies in sugar mixture; cool on wire racks. Store in an airtight container.

MEXICAN WEDDING COOKIES

Steps:

• In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
• Preheat oven to 325 degrees.
• Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.

CHOCOLATE MEXICAN WEDDING CAKES (COOKIES)

Steps:

• 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.
• 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.
• Add flour mixtureslowly, until well mixed. Cover and refrigerate for 2 hours.
• Preheat oven to 350°F.
• Form dough into 1-inch balls and place on ungreased cookie sheets.
• Bake until golden, 18 to 20 minutes.
• Mix together remaining 1/2 cup powdered sugar and cinnamon. When cookies have cooled slightly, roll in cinnamon mixture. Finish cooling on wire racks.
• Makes 36 cookies.

CHOCOLATE MEXICAN WEDDING COOKIES

Steps:

• Preheat oven to 325 degrees F (180 degrees C).
• In a large bowl, cream butter, 1/3 cup of powdered sugar until light and fluffy.
• Add the vanilla extract.
• In a small bowl, mix the flour, ground pecans, 1/2 cup grated chocolate, cinnamon, cayenne pepper and salt together well.
• Gradually add the dry ingredients to the creamed mixture.
• Wrap the dough in plastic wrap and chill for two hours, until firm.
• Shape the dough into 1-inch balls and place balls 1 inch apart on an ungreased baking sheet.
• Bake in a 325 degree oven for 15 - 18 minutes. The cookies should be firm to the touch, then cool for 1 minute, and transfer to a wire rack to finish cooling.
• In a small bowl mix together the 1/2 cup of the powdered sugar and 1/4 cup of ground cocoa.
• Coat the the cookies while still warm in the sugar and cocoa mix.
• Enjoy!

CHOCOLATE-DIPPED MEXICAN WEDDING COOKIES

Steps:

• Heat oven to 350°F.
• Reserve 48 nuts (about 2 Tbsp.); process remaining nuts in food processor or blender just until evenly ground. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in ground nuts and vanilla. Gradually beat in flour until blended.
• Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on parchment-covered baking sheets.
• Bake 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
• Melt chocolate as directed on package. Dip cookies, 1 at a time, halfway into melted chocolate; place on parchment-covered rimmed baking sheet. Top with reserved nuts. Refrigerate 30 min. or until chocolate is firm.