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Mexican Chocolate Wedding Cakes recipe

These cookies are a chocolate version oftraditional Mexican wedding cakes.

Recipe: Mexican ChocolateWedding Cakes

3/4 cup firmly packed brown sugar
3/4 cup butter or margarine, softened
3 (1-ounce) squares unsweetened baking chocolate, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup chopped nuts
1/2 teaspoon salt
Powdered sugar

  • Heat oven to 350°F (175°C).
  • Combine brown sugar and butter in largemixer bowl. Beat at medium speed, scraping bowl often, untilcreamy. Add melted chocolate and vanilla. Continue beating untilwell mixed. Reduce speed to low; add flour, nuts and salt; beating,scraping bowl often, until well mixed (1 to 2 minutes).
  • Shape rounded teaspoonfuls of dough into1-inch balls. Place 2 inches apart onto ungreased cookie sheets.Bake for 8 to 10 minutes or until set.
  • Let stand 5 minutes; carefully removefrom cookie sheets. Cool 5 minutes. Roll in or sprinkle withpowdered sugar while still warm and again when cool.

    Makes 5 dozen cookies.

    Nutrition Facts (1 cookie): Calories: 70Fat: 4 g Cholesterol: 5 mg Sodium: 40 mg Carbohydrates: 8 g DietaryFiber: 0 g Protein: 1 g

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