Chocolate, cinnamon and pecans coalescein these yummy little Mexican-style cookies. Great for lunchboxes or the cookie jar, and a nice accompaniment to a cup ofcoffee.
Recipe: Mexican ChocolateCookies
1 cup unsalted butter, softened
In a large mixing bowl, cream butter andfirst addition of powdered sugar until fluffy. Add vanilla andmix.
In a separate bowl, combine flour, pecans,the first addition of cocoa, cinnamon and salt; mix well. Graduallyadd dry mixture into creamed mixture until smooth. Wrap doughin plastic and refrigerate for 45 minutes to 1 hour.
Preheat oven to 325°F (160°C).Sift remaining powdered sugar and cocoa into a bowl; set aside.Spray 2 cookie sheets with nonstick vegetable cooking spray.
Remove cookie dough from refrigeratorand shape into 1-inch balls. Place balls on baking sheets about2 inches apart. Bake 10 to 12 minutes or until firm to the touch.Watch baking time carefully as these cookies burn easily. Coolon the baking sheets for 1 minute, then transfer to a coolingrack.
While cookies are still warm, roll themin the sugar-cocoa mixture. Place back onto cooling rack untilcompletely cool.
1/3 cup powdered sugar
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 cup ground pecans
1/2 cup unsweetened baking cocoa
3/4 teaspoon ground cinnamon
1 pinch salt
1/2 cup powdered sugar
1/4 cup ground sweet chocolate cocoa (used to flavor milk)
Makes 24 cookies.
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